Garlic Parmesan Chicken Loaded Potatoes

Chop the medium potatoes into small, uniform cubes. Place them in a large bowl. Add 1.5 tablespoons of olive oil, 1 tablespoon of salt, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of mixed herbs. Mix thoroughly to ensure all potato cubes are evenly coated.

Transfer the seasoned potatoes to an air fryer basket. Air fry at 200°C (400°F) for 20 minutes, shaking the basket halfway through, or until the potatoes are tender and golden brown.

While the potatoes are cooking, heat a drizzle of olive oil in a pan over medium-high heat. Add the chicken strips and season with salt, garlic powder, onion powder, paprika, and mixed herbs to taste. Cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked through and lightly browned.

Once cooked, remove the chicken strips from the pan and let them cool slightly. Then, chop them into smaller, bite-sized pieces and set aside.

In a saucepan, combine the cream cheese, 50g of grated Parmesan cheese, milk, and minced garlic. Heat over medium-low heat, stirring constantly, until the cheeses are melted and the sauce is smooth and slightly thickened, about 5 minutes.

In a large mixing bowl, combine the air-fried potatoes, chopped chicken, and the prepared garlic Parmesan sauce. Mix everything thoroughly until all the potatoes and chicken are well coated with the sauce.

Transfer the mixture into an oven-safe baking dish. Evenly spread it out and then top generously with shredded mozzarella cheese and an additional sprinkle of grated Parmesan cheese.

Place the baking dish under a preheated grill (broiler) for about 5-10 minutes, or until the mozzarella cheese is melted, bubbly, and golden brown. Keep a close watch to prevent the cheese from burning.

Carefully remove the dish from the grill. Garnish with fresh chopped parsley, if desired, and serve hot.