Make a few holes in each potato with a fork. Olive oil should be used, and salt and pepper should be added.

Leave space between each potato as you add it to the air fryer basket.

At 400° F (200° C), cook for 30 minutes or until tender.

Make the sauce while the potatoes are cooking. Start by putting a skillet on medium heat and adding 2 teaspoons of olive oil. Chicken strips are added, and they are cooked for about 10 minutes, until browned. Place the chicken in a bowl and reserve.

In the same skillet, add the remaining oil and minced garlic; cook for 2 minutes. With a wooden spoon, deglaze the pan by adding chicken stock.

When it reaches a boil, whisk in the cream.

Finally, add the Parmesan and blend by stirring. Place on the stove after seasoning with salt and pepper.

Air fryer potatoes should be taken out and allowed to cool.

Slice potatoes lengthwise when they are manageable. Each potato should have a spoonful of grated cheddar cheese and chicken alfredo sauce on top. Serve after adding some extra cheddar.