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Cheese Garlic Stuffed Potatoes – Air Fryer Baked

These twice-baked crispy baked cheesy stuffed potatoes are the best you ever tried! Packed with creamy cheese and baked to golden perfection, they're a delicious twist on classic loaded potatoes. Whether you bake them or try the air fryer, they're a quick, easy, and vegetarian-friendly treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Vegetarian Main Course or Side Dish
Cuisine: Comfort Food, Western
Calories: 250
Ingredients Method

Ingredients
  

  • 4 large russet potatoes scrubbed and dried
  • 1/2 cup sharp cheddar cheese shredded
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated (plus extra for topping)
  • 1/4 cup cream cheese softened
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh chives chopped
  • Salt and pepper to taste
  • Olive oil for rubbing the potatoes

Method
 

  1. Place the potatoes in the air fryer basket, leaving space between each one for proper air circulation. Cook for about 35–40 minutes, flipping halfway through, until the potatoes are tender inside with a crispy skin.
  2. While the potatoes cook, prepare the filling. In a medium bowl, combine the cream cheese, shredded cheddar, mozzarella, Parmesan, and minced garlic.
  3. Once the potatoes are ready,  scoop out the insides of each potato half, leaving a thin layer along the edges for structure.
  4. Add the scooped potato to the cheese mixture, stirring until smooth and well combined. 
  5. Spoon the cheesy filling back into each potato skin, pressing it down gently to ensure even filling. Sprinkle additional Parmesan cheese on top for a golden, crispy finish.
  6. Place the stuffed potatoes back in the air fryer in a single layer. Air fry at 400°F for about 5–7 minutes, or until the tops are golden and the cheese is bubbly.