Cheese Garlic Stuffed Potatoes (Print View)
Crispy russet potatoes loaded with creamy cheese and herbs, finished golden in the air fryer.
# What You'll Need:
→ Potatoes
01 -
4 large russet potatoes, scrubbed and dried
02 -
Olive oil, for coating
→ Cheese Filling
03 -
1/2 cup sharp cheddar cheese, shredded
04 -
1/2 cup mozzarella cheese, shredded
05 -
1/4 cup Parmesan cheese, grated, plus extra for topping
06 -
1/4 cup cream cheese, softened
→ Aromatics and Herbs
07 -
2 cloves garlic, minced
08 -
1 tablespoon fresh parsley, chopped
09 -
1 tablespoon fresh chives, chopped
10 -
Salt and black pepper, to taste
# Directions:
01 -
Rub russet potatoes with olive oil and season lightly with salt. Arrange potatoes in an air fryer basket, allowing space for air circulation. Cook at 400°F for 35 to 40 minutes, turning halfway, until interiors are fork-tender and skins are crisp.
02 -
While potatoes cook, combine cream cheese, cheddar, mozzarella, 1/4 cup Parmesan, and minced garlic in a medium bowl. Mix until thoroughly blended.
03 -
Once cooked, slice each potato in half lengthwise. Scoop out the flesh, leaving a thin layer attached to the skins to maintain structure.
04 -
Add the scooped potato flesh to the cheese mixture. Mix until the filling is smooth and cohesive. Fold in chopped parsley and chives. Adjust seasoning with salt and black pepper.
05 -
Gently spoon the cheese filling back into each potato shell, pressing lightly for an even fill. Sprinkle extra grated Parmesan on top.
06 -
Return stuffed potatoes to the air fryer in a single layer. Cook at 400°F for 5 to 7 minutes, or until the tops are golden and cheese is bubbling.
# Notes:
01 -
For extra flavor, try adding a pinch of smoked paprika or finely chopped cooked bacon to the filling.