Slice the dill pickles in half lengthwise and use a small spoon to scoop out the seeds and pulp to create a hollow cavity.

Pat the pickles thoroughly dry with paper towels on all sides to ensure filling and breading adhesion.

In a small mixing bowl, combine the cream cheese, shredded cheddar, bacon bits, and garlic powder until smooth.

Fill each hollowed pickle cavity with the cream cheese mixture, pressing it down and smoothing the top.

Set up a breading station with three shallow bowls containing the flour, the beaten egg, and the panko breadcrumbs.

Dredge each stuffed pickle in the flour, then the egg wash, and finally the panko breadcrumbs, pressing the crumbs firmly to coat.

Preheat the air fryer to 400 degrees Fahrenheit (200 degrees Celsius).

Place the coated pickles in the air fryer basket in a single layer, ensuring they do not touch, and spray lightly with cooking spray.

Air fry for 8 to 10 minutes, or until the exterior is golden brown and crispy.

Remove from the air fryer and allow to rest for 2 minutes before serving.