Wash the potatoes, poke small holes on the skin with a knife or fork, and microwave them for about 8 to 10 minutes or until they are soft.
Remove a piece from the potato to make the hole where the filling will be, take off a little of the center with a spoon, but be careful not to break the skin.
Add a pinch of salt inside and cover the potato skin with olive oil or butter. Take the potatoes to bake in a preheated oven or in the airfryer at 200°C until they are golden and slightly crispy on the outside.
For the filling, add the gorgonzola cheese in a bowl and crumble it with a fork, add the other cheeses, requeijão, heavy cream and the leftover potatoes you removed and mix until it becomes a cream. If you like, you can add some salt and pepper here as well, if needed.
Stuff the potatoes with the cheese cream and put them in the airfryer or oven a few more minutes to brown, or just to heat and melt the cheese, you can also do that in the microwave. These are great served sprinkled with crunchy shoestring potatoes.
