Ingredients
2 medium sweet potatoes1 teaspoon olive oil1 cup cooked chopped spinach, drained1 cup shredded cheddar cheese, divided2 cooked bacon strips, crumbled1 green onion, chopped1/4 cup fresh cranberries, coarsely chopped1/3 cup chopped pecans, toasted2 tablespoons butter1/4 teaspoon kosher salt1/4 teaspoon pepper
Preparation
Preheat air fryer to 400°. Brush potatoes with oil. Place on tray in air-fryer basket. Cook until potatoes are tender, 30-40 minutes; cool slightly.
Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell. In a large bowl, mash the potato pulp; stir in spinach, 3/4 cup cheese, bacon, onion, cranberries, pecans, butter, salt and pepper. Spoon into potato shells, mounding slightly.
Reduce heat to 360º. Place potato halves, cut side up, on tray in air-fryer basket. Cook 10 minutes. Sprinkle with remaining 1/4 cup cheese; cook until cheese is melted, 1-2 minutes.
