Twice Baked Jambalaya Potatoes

Preheat air fryer to 400°F. Poke holes in the potatoes, brush with melted butter, and sprinkle with kosher salt.

Air fry the potatoes for 40-45 minutes until fork-tender. Remove from the air fryer and set aside.

Add Zatarain's Jambalaya Mix, 2 1/2 cups water, and 1 tsp of oil to a saucepan. Bring to a boil, reduce heat, cover, and simmer for 25 minutes. Remove from heat.

Chop scallions, grate the cheese, and slice the sausage into 1/4-inch slices.

Heat oil in a large sauté pan over medium-high heat. Add sausage slices and sear for 1-2 minutes on each side.

Add 1/4 cup of water to the pan, cover, and reduce heat to medium-low. Cook for 5-7 minutes until done. Remove sausage from the pan and slice into coins when cool enough to handle.

Preheat oven to 400°F. Slice each potato in half lengthwise and scoop out the flesh, leaving the shells intact. Place the shells on a baking sheet.

In a large bowl, combine the potato flesh and 1/2 cup sour cream until creamy. Fold in the cooked Jambalaya Mix and half of the sausage.

Evenly distribute the mixture into the potato shells. Top with the remaining sausage slices and shredded cheese.

Bake for 25 minutes. Remove from the oven and top with sour cream, Zatarain's Creole Seasoning, and scallions.