Bake the Potato: Pierce the potato with a fork. Brush with olive oil, season with salt, and wrap in foil. Air fry at 180°C for 50 minutes, then remove foil and cook for another 10 minutes. (Adjust time based on potato size.)
Prepare Crispy Chicken (if making from scratch): Coat chicken tenders in flour, then dip in beaten egg, and coat with seasoned breadcrumbs (salt, adobo seasoning or Knorr, and pepper). Air fry until golden and crispy.
Make the Creamy Garlic Sauce: In a pan, melt Boursin cheese, mixed cheese, and double cream. Stir and cook until thickened.
Blanch the Green Beans: Boil for a couple of minutes until tender-crisp, then drain.
Assemble the Dish: Cut the baked potato in a crisscross pattern and squeeze to open. Add garlic butter and mash slightly. Sprinkle mixed cheese on top. Add crispy chicken tenders, blanched green beans, and creamy garlic sauce. Garnish with parsley and enjoy!
