Southern Smoked Volcano Stuffed Potatoes
3 large russet potatoes
2 Grilled Chicken Breast
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
3 thick slices of block cheddar cheese
8 ounces cream cheese
6 slices of bacon
Properly clean each potato, poke holes with a fork, and season with Himalayan pink salt.
Prepare AirFryer and cook seasoned potatoes for 30 minutes on the potato setting. (Check out my article 5 AirFryer Useful Tips if you are unfamiliar with one.)
Preheat the grill to temperature to about 350˚F/175˚C.
While the potatoes are cooking, mix the cheddar and mozzarella cheese with cream cheese.
Cut grilled chicken into small pieces, add to cheese mixture.
Mix together until well-combined and set aside.
Once the potatoes are cooked remove from AirFryer and allow enough time for them to cool so they can be handled. Now that they have cooled, stand the potato upright and lightly mash down the potato on a plate so it will stand on its. Using a knife, cut the top off each potato.
Scoop out a tiny bit of potato to create a hole. (Place the inside of the potato in off to the side in a bowl and use to make mashed potatoes to use another time.)
Fill each potato with the cheese mixture and wrap 2 slices of bacon around each potato and secure the bacon with toothpicks.
Place potatoes over indirect heat on the grill for 12 minutes with the lid closed. Place thick slices of cheddar cheese on top of each potato, cook for another 10 minutes.
Remove from grill, garnish with a dollop of sour cream and some green onions.