Instructions

Prepare the Potatoes:

• Preheat your oven to 400°F (200°C).
• Wash and dry the potatoes. Poke several holes in each potato with a fork.
• Rub the potatoes with olive oil, sprinkle with salt, and place them on a baking sheet.
• Bake for 50–60 minutes, or until tender and easily pierced with a fork.
• Shortcut: Use the microwave’s “potato” setting for faster results. This is called "Nuke" the potatoes. A lot of restaurants do it to speed up the process.

Cook the Chicken in the Air Fryer:

• Preheat the air fryer to 375°F (190°C).
• Pat the chicken breast dry and coat it with olive oil. Sprinkle evenly with Cajun seasoning.
• Place the chicken in the air fryer basket and cook for about 18 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
• Once cooked, dice or slice the chicken into bite-sized pieces. Set aside.

Hollow Out the Potatoes:

• Let the baked potatoes cool slightly before handling. Choose one of the methods below:

— Method 1 (Creamy & Stuffed):

• Cut each potato lengthwise and scoop out most of the potato flesh into a mixing bowl, leaving about 1/4 inch (5mm) of potato on the skin to maintain structure.
• To the scooped-out potato, add 2 tbsp (30g) butter, salt, pepper, and 1/2 cup (60g) shredded cheddar cheese. Mash until smooth. For extra creaminess, add 2 tbsp (30ml) sour cream.
• Scoop this mixture back into the potato skins.

— Method 2 (Rustic & Fork-Mixed):

• Cut each potato lengthwise and use a fork to lightly mash the potato flesh while still inside the skin.
• Add 1/2 tbsp (7g) butter per potato, salt, and pepper. Stir gently to combine and add slightly melted butter.

Add the Chicken and Cheese:

• Place the diced Cajun Air-Fried Chicken on top of each prepared potato. Kind of tuck it in the potato.
• Sprinkle the remaining shredded cheddar cheese over the chicken.

Bake Again (or Air Fry):

• Return the stuffed potatoes to the baking sheet and bake in the oven for 10–15 minutes, or until the cheese is melted and bubbly.
• Air Fryer Option: Place the stuffed potatoes in the air fryer at 375°F (190°C) for 5–6 minutes until the cheese is fully melted.

Garnish and Serve:

• Top each potato with Pico de Gallo, and green onions, chopped parsley, or any additional toppings of your choice.
• Serve hot and enjoy!

Pico De Gallo-

1. Dice the tomatoes, red onion, and jalapeños into small, even pieces. For less heat, remove the seeds and membranes from the jalapeños before dicing.
2. In a mixing bowl, combine the diced tomatoes, onion, jalapeños, and cilantro.
3. Squeeze the lime juice over the mixture and sprinkle with salt.
4. Gently stir to combine all the ingredients. Taste and adjust salt or lime juice as needed.
5. For the best flavor, let the Pico de Gallo sit for 15–30 minutes before serving. This allows the flavors to meld together.
   

Instructions

1. Bake or AIR fry bacon for 10 minutes or until it is crunchy. Allow it to cool down then chop it.
2. Shred or chop finally rotisserie chicken or any cooked chicken on hand. I love using rotisserie chicken. Remove skin and separate met from the bone. Chop or shred it, depending on your preference.
3. Spread cream cheese, 2 tablespoons or so, sprinkle guacamole seasoning or ranch all over the cream cheese then add shredded cheddar. Press cheddar into the cream cheese.
4. Now add chopped bacon bits and shredded or chopped chicken.
5. Roll it tightly and place each roll in the fridge. Cover it with a towel or film/wrap to prevent drying. Allow it to be in the fridge for about 15 to 20 minutes.
6. Take it out of the fridge and slice it with a sharp knife. start from the middle then slices into about 2 inch thick slices. The best tortilla size would be for Burotto but if you are on low carb use smaller low carb tortilla.