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Cook the Potatoes: Air Fryer: Wrap in foil and cook at 180°C for 55-60 mins, then unwrap and crisp up for 10 more mins. Oven: Wrap in foil and bake at 180°C for 1 hr 20 mins, then unwrap, turn up to 200°C, and bake for 5-10 more mins.
Sauté the Red Peppers: Heat a little butter/oil in a pan. Cook the sliced red peppers over medium heat for 3-4 mins until soft. Set aside.
Cook the Prawns: In the same pan, add more butter/oil if needed. Toss prawns with Cajun seasoning, salt, and pepper. Cook for 2-3 mins until pink. Remove and set aside.
Make the Sauce: In the same pan, cook onion until soft. Add garlic and cook for 1 min. Stir in tomato purée and cook for another 30 seconds. Add chicken stock powder, Adobo seasoning, double cream, and Parmesan. Stir well and let it simmer until smooth. Add 1 tbsp fresh chopped parsley.
Assemble: Cut open the potatoes and fluff the inside. Sprinkle with grated cheese and let it melt. Add the sautéed red peppers, then top with the Cajun prawns. Drizzle over the creamy sauce and garnish with parsley and extra Cajun seasoning.