Ingredients:

  • 1 lb baby gold potatoes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup sharp cheddar cheese, shredded
  • 4 slices center-cut bacon, cooked crispy and crumbled
  • 2 tbsp fresh chives, finely minced
  • 1/4 cup plain Greek yogurt

Instructions:

  1. Place baby potatoes in a pot of salted water. Bring to a boil and simmer for 10–12 minutes until fork-tender but not falling apart.
  2. Drain thoroughly and let the potatoes steam-dry for 5 minutes, then pat them dry with paper towels to remove excess surface moisture.
  3. Carefully slice a small lid off the top of each potato and scoop out about 1/2 teaspoon of the flesh to create a hollow shell.
  4. In a bowl, toss the hollowed potatoes with olive oil, salt, and pepper.
  5. Arrange potatoes in a single layer in the air fryer basket and air fry at 400°F (200°C) for 12–15 minutes, shaking halfway through, until mahogany-colored and firm.
  6. While still hot, spoon a small pinch of shredded cheddar into each potato skin.
  7. Return to the air fryer for 2–3 minutes until the cheese is bubbly and melted. Garnish with crumbled bacon, minced chives, and a dollop of Greek yogurt.