Ingredients:
4 medium-sized potatoes
1 pack of streaky bacon
Grated cheddar cheese
For the filling:
1 packet of bacon pieces
A handful of chopped kale
1 clove of garlic, minced
Olive oil
Black pepper and Italian herbs
1 cup of cheese sauce
Instructions:
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
In a skillet, fry the bacon pieces, chopped kale, and minced garlic together with a drizzle of olive oil. Season with black pepper and Italian herbs. Cook until the bacon is crispy and the kale is wilted. Remove from heat and set aside.
Boil the potatoes in a large pot of water until they are tender but still hold their shape. Be careful not to overcook them.
Once the potatoes are cooked, remove them from the pot and allow them to cool slightly. Cut a slit in the top of each potato to create a cavity for the filling.
Fill each potato cavity with the cooked bacon and kale mixture. Top with grated cheddar cheese.
Carefully wrap each potato with 1 to 2 strips of streaky bacon, making sure to cover the entire potato.
Place the bacon-wrapped potatoes in an air fryer and bake at 180 degrees for about 20 minutes, or until the bacon is crispy and cooked through.
Once cooked, remove the potatoes from the oven and let them cool for a few minutes before serving.
Optional: Drizzle the potatoes with cheese sauce as a garnish before serving.