Cheese Garlic Stuffed Potatoes

Cheese garlic stuffed potatoes are the answer when you crave comfort food that tastes like restaurant fare but feels right at home. These twice-cooked potatoes are loaded with gooey cheese and punchy garlic and get that irresistible crispy finish thanks to a quick trip in the air fryer. I find myself making them for everything from lazy Sunday suppers to special gatherings because their combination of crisp skin and creamy cheesy filling always wins people over.

I first made these for a cozy movie night and my friends still ask about the secret to that ultra-creamy filling. There are never leftovers and everyone leaves satisfied.

Ingredients

• Russet potatoes: The structure is vital Use large firm potatoes scrubbed well for the best result
• Sharp cheddar cheese: Adds bold flavor Use a block and shred yourself for the best melt
• Mozzarella cheese: Brings stretchy creaminess Freshly shredded will melt more evenly
• Parmesan cheese: Sharp nutty flavor plus an extra sprinkle on top makes the finish golden
• Cream cheese: Creates ultra smooth texture Let it soften for easier mixing
• Garlic: Freshly minced packs more punch and depth in the filling
• Fresh parsley: Brightness and herbal lift Flat leaf is best for flavor
• Fresh chives: Offer mild onion notes Use fresh for the cleanest green taste
• Salt and pepper: Brings all the flavors together Season to taste
• Olive oil: Helps crisp the potato skins Use extra virgin for extra flavor

Instructions

Scrub and Dry Potatoes:

Rub each potato thoroughly under running water getting into the grooves of the skin using a brush if needed. Pat them totally dry with a lint-free towel. Rubbing on a little olive oil helps ensure crispy skin.

Air Fry the Potatoes:

Set the air fryer to 400 degrees Fahrenheit. Space each potato in the basket with room on all sides for airflow. Cook for about 35 to 40 minutes depending on size flipping at the half mark. Potatoes should yield easily to a fork in the center and sound hollow when tapped.

Mix the Cheese Filling:

While potatoes cook mix softened cream cheese shredded cheddar mozzarella Parmesan and fresh garlic in a medium bowl. Blend with a spoon until the cheeses come together smoothly. Sprinkle in salt pepper parsley and chives stirring gently.

Scoop Out the Centers:

Once cool enough to handle cut each potato lengthwise. With a spoon gently scoop out the fluffy interior into your mixing bowl leaving about one quarter inch of potato on the skin so it keeps shape.

Mash and Combine:

Mash the scooped potato with the cheesy mixture mixing until no lumps remain and everything is evenly combined. Taste and adjust seasonings if needed.

Stuff the Potatoes:

Spoon the creamy mixture back into each shell pressing gently so the filling reaches the edges. Mound slightly without overfilling.

Top and Air Fry Again:

Sprinkle extra Parmesan over the stuffed potatoes. Place them back in the air fryer basket in a single layer and air fry at 400 degrees Fahrenheit for 5 to 7 minutes until the tops are gleaming gold and the cheese is bubbling.

The sharp cheddar is always my favorite part since it brings such concentrated flavor and beautiful color. My little one loves helping spoon the creamy filling back into the shells it is a true kitchen team moment.

Storage Tips

Leftover stuffed potatoes can be kept in an airtight container in the fridge for up to three days. Reheat in the air fryer or oven so the skin crisps up again. You can also freeze them before the final air fry and finish when ready to eat.

Ingredient Substitutions

If you do not have all the cheeses try using any combination you have on hand even a little crumbled feta can bring a fun salty bite. For a dairy free version there are many plant based cheeses that melt beautifully. Garlic powder works if you are out of fresh but use a light hand.

Serving Suggestions

These are perfect as a centerpiece side with roast chicken or a steak but I also love them as a vegetarian main served with a big green salad. At parties slice each potato into smaller wedges for bite sized appetizers.

Cultural Context

Stuffed potatoes show up in many cuisines from British jacket potatoes to Eastern European knish. Americans love the classic twice baked version but this cheese and garlic twist feels extra homey and crowd pleasing.

Seasonal Adaptations

In spring add fresh green onions or swap parsley for dill In summer top with a spoon of sour cream or diced tomatoes Come fall add a pinch of smoked paprika or try blue cheese for more punch

Success Stories

After I took these to a holiday gathering one year I received texts all winter from cousins who wanted to know how they could get that same crisp shell at home. Guests rave that these beat restaurant stuffed potatoes every time.

Freezer Meal Conversion

To freeze prep fully but wrap the stuffed potatoes tightly before the second air fry. Freeze on a tray then transfer to a bag or container. Air fry straight from frozen adding a few minutes to the cook time.

These cheese garlic stuffed potatoes are destined to be a crowd-pleaser. Serve piping hot and let everyone dig in to the crispy skin and melty center.

Recipe Q&A

→ What kind of potatoes work best?

Russet potatoes are ideal due to their size and fluffy interior when baked or air fried.

→ Can I substitute other cheeses?

Yes, try blends like Monterey Jack, Gruyère, or your favorite cheese for different flavors and textures.

→ How do I make the filling extra creamy?

Incorporate room temperature cream cheese and use a fork or mixer for a smooth, creamy blend.

→ What herbs complement these flavors?

Fresh parsley and chives add brightness, but try thyme or green onions for a unique twist.

→ How do I achieve crispy potato skins?

Rub potatoes with olive oil before air frying, ensuring a golden, crisp exterior every time.