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2 large Russet potatoes
4 strips bacon
4 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh Parmesan cheese, grated
1/2 cup sharp white cheddar cheese, grated fine
Sour cream, to serve over tops
Scallion greens (or chives), sliced to serve over tops
Preheat air fryer to 350 degrees F for 10 minutes
Place two wooden spoons down on your cutting board and place the potato between them.
Slice from one end to the other without slicing all the way through into quarter inch thick slices, using the wooden spoon handles to stop the knife from going all the way through. Be careful at the ends to stop before cutting through. (The ends may not touch the wooden spoon so try to stop the slice before the bottom)
Place the bacon in a small skillet and over medium heat, cook to crisp. Remove bacon, chop and set aside.
Add butter to the bacon fat to melt the butter. Remove from heat.
Place the two potatoes in the pan that fits inside the air fryer basket and with the tip of a small knife, open each slit and spoon a little of the bacon fat mixture between the slices, using one third of the fat mixture.
Air fry 15 minutes. Spoon on another third of the fat over the tops, again opening the slits and air fry 15 minutes more.
The potatoes will be flexible at this point but not fully cooked. Use a spoon or spatula or a fork to press down slightly to open up the slices a bit then pour the remaining fat over the top and between the slices, bushing the tops with the remaining fat. Salt and pepper the tops and air fry 10-20 minutes more until fully cooked.
Sprinkle on the two cheeses and air fry long enough to melt the cheese, about two minutes.
Remove and serve with sour cream, chopped scallion and the reserved cooked bacon pieces.
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