Twice Bake Potatoes

Recipe: Chef Emeril Lagasse 
Ingredients:
1 14-16 ounce Russet / Idaho potato
1 teaspoon olive oil
2 strips bacon, chopped into 1/2" pieces ~ i used chicken salami
1/3 cup sharp cheddar cheese
1 tablespoon finely chopped green onion
2 tablespoon heavy cream
1 tablespoon unsalted butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Method:

Rub the potatoes with the olive oil and place in the basket of the Air Fryer.

Close the drawer, set the temperature to 400 degrees Fahrenheit, and the timer for 30 minutes.

When the timer goes off, reset it for another 30 minutes and continue to cook the potatoes until it is fork tender.

Remove from the air fryer and set aside to cool for at least 20 minutes.

While the potatoes cooks, add the bacon to a small saute pan over medium heat and cook until crispy and golden, about 10 minutes.

Remove from the heat and set the bacon aside.

When the potatoes is cool enough to handle, slice it in half lengthwise.

Use a spoon to scoop out the potatoes pulp into a medium bowl leaving about  1/4" border of potatoes pulp next to the skin.

Add the bacon and bacon fat to the potatoes pulp, 1/4 cup of the cheddar cheese, 1 1/2 teaspoons of the green onions, the heavy cream, butter, salt and pepper.

Stir together using a whisk until smooth.

Divide the potatoes pulp mixture between the two potatoes skins and smooth out the surface using a spoon.  Divide the remaining cheddar cheese between the two potatoes halves and place them side by side in the basket of the air fryer and close the drawer.

With the temperature still at 400 degrees Fahrenheit, set the timer to 20 minutes and cook the potatoes until the cheese has melted and the tops are golden brown.

Once the timer goes off, remove the potatoes halves from the air fryer and sprinkle the remaining green onions on top.  Serve hot.