Wash and scrub the potatoes thoroughly, leaving the skins on, then pat them dry with a paper towel.

Place each potato between two chopsticks or wooden spoons and slice across the potato into thin slits about 1/8 inch apart, without cutting all the way through.

Place the sliced potatoes on a microwave safe plate and microwave on high for 5 to 7 minutes until almost tender in the center.

Let the microwaved potatoes rest for 2 minutes to release steam, then carefully pat them dry if needed.

In a small bowl mix the olive oil or melted butter with garlic powder, thyme, rosemary, salt, and black pepper.

Gently fan the slices of each potato with your fingers or a knife, then brush the seasoned oil mixture over the tops and into the slits, coating each potato evenly.

Preheat the air fryer to 390°F. Place the potatoes in the air fryer basket cut side up, leaving space between them for air circulation.

Air fry the potatoes for 10 to 12 minutes until the edges of the slices are golden brown and crispy and the centers are tender when pierced with a knife.

In the last 1 to 2 minutes of cooking, sprinkle the shredded cheese evenly over the potatoes and cook until melted.

Transfer the hot potatoes to a serving plate, top with sour cream, sprinkle with halal smoked turkey strips pieces and fresh herbs, and serve immediately.