• NOTE: We recommend using the air fryer for the potatoes but to use the microwave or oven, see the notes below.

Make the potatoes

• Prick the potatoes all around to a depth of about ⅓rd of the potato with a fork or knife. Place both in the air fryer and air fry for 35-40 minutes at 350 degrees.

For the sweet potatoes

• After the potatoes have cooked for 25 minutes, make the chorizo by pan frying it in a large skillet. This should take about 10 minutes. Once it is almost done, add the black beans to warm them up for 5 minutes.
• Then, scoot everything to one side and crack 2 eggs in the pan. The oil from the chorizo should be plenty to fry the eggs in but if not, add a little oil or butter for frying. I like to cook the eggs for 3-4 minutes on the first side and the another 1 minute on the other side so the yolk is still runny. Adjust the timing to match your preferences.
• Once the potatoes are done, carefully slice them in half lengthwise to open them up. Let them cool this way for 5 minutes so you can handle them. Then use a fork to mash the insides with the butter, salt, and pepper.
• Top each potato with the chorizo, black beans, and an egg. Feel free to add avocado, cilantro, and a sauce!

For the russet potatoes

• After the potatoes have cooked for 25 minutes, make the bacon. For the bacon, you can either dice and pan fry or bake in the oven on a lined sheet at 400 degrees for 10-12 minutes. If you go the oven route, I recommend preheating the oven when you put the potatoes in the air fryer.
• When the bacon is almost done, heat a frying pan over medium heat. You can do this in the same pan that you fried the bacon in, if you went this route. Add a little oil or butter if needed and crack 2 eggs into the pan. Cook for 3-4 minutes on one side and then flip and cook for another minute for runny yolks. Adjust time to match your preferences.
• Once the potatoes are done, carefully slice them in half lengthwise to open them up. Let them cool this way for 5 minutes so you can handle them. Then use a fork to mash the insides with the yogurt or sour cream, salt, and pepper.
• After the bacon is done, lay it on a plate lined with paper towels to absorb any excess fat.
• Top each potato with crumbled bacon, cheddar cheese, and an egg. Feel free to add chives and additional yogurt or sour cream.