Baked Potatoes With Candied Bacon & Saputo Mozza Cheddar Shreds

Directions

1. Preheat the air fryer to 400ºF (200ºC).
2. Scrub each potato and prick them all over with a fork. Rub each with olive oil and season with salt and pepper. Place in the basket of the air fryer and cook for 30-40 minutes until tender at the core when tested with the point of a knife.
3. While the potatoes are cooking, prepare the bacon by frying it until crispy in a large frying pan over medium high heat for around 5 minutes, transfer the bacon to a plate lined with a paper towel and discard the grease. Return the bacon to the pan along with the maple syrup, cayenne and pepper and cook for another minute or so to glaze the bacon. Reserve.
4. Take the potatoes out of the air fryer and allow to cool for 5 minutes before handling. Make an opening in the top of each potato and remove about ⅓ of the flesh and put it in a bowl. Mash the potato flesh lightly with a fork, add the butter and 1 cup of Saputo Mozza Cheddar Shredded cheese, season with salt and pepper and mix well. Divide the mixture between the potatoes, top each with an additional ¼ cup of Saputo cheese, the candied bacon, and garnish with chives.