Step 1: Carefully slice each large dill pickle in half lengthwise. Using a small spoon or melon baller, gently scoop out the seeds and any excess pulp to create a boat-like cavity. Thoroughly pat the pickle halves dry with paper towels to remove as much moisture as possible.
Step 2: In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, cooked bacon bits (if using), garlic powder, onion powder, dried dill weed, salt, and pepper. Mix everything together until it’s well combined and wonderfully creamy.
Step 3: Using a spoon or a piping bag, generously fill each pickle half with the prepared cheese mixture. Press down slightly to ensure the filling is packed snugly.
Step 4: Place the breadcrumbs in a shallow dish. Roll each stuffed pickle half in the breadcrumbs, making sure they are evenly coated on all sides. For an extra crispy coating, you can dip the stuffed pickle in a whisked egg before rolling in breadcrumbs.
Step 5: Preheat your air fryer to 375°F (190°C) for about 5 minutes to ensure it’s up to temperature and ready to crisp.
Step 6: Arrange the stuffed pickles in a single layer in the air fryer basket. Be careful not to overcrowd the basket, as this can prevent even crisping. You may need to cook them in batches. Air fry for 8-10 minutes, or until the breadcrumbs are beautifully golden brown and crispy, and the filling is warm and gooey.
Step 7: Carefully remove the stuffed pickles from the air fryer and let them cool for just a minute or two. This allows the filling to set slightly and prevents burned tongues. Serve them warm with your favorite dipping sauce, like a cool ranch or a spicy sriracha mayo.