This side dish gives you the best of two potato favorites. Tender baked potato halves are topped with a creamy Cheddar cheese and broccoli filling, then they're air-fried to create crispy skins. Air fryers require a lot less oil than deep fryers, which leaves room for an extra sprinkle of cheese. Source:, January 2019

Sarah Epperson


Ingredient Checklist


Instructions Checklist
  • Pierce potatoes all over with a fork. Place on a microwave-safe plate; microwave on High for 5 minutes. Flip the potatoes and microwave for another 5 minutes.

  • Meanwhile, heat 3/4 cup milk in a small saucepan to a simmer over medium-high heat. Whisk the remaining 1/4 cup milk and flour in a small bowl until smooth. Add the flour mixture to the pan and whisk until smooth. Bring to a boil, whisking constantly. Remove from heat. Reserve 2 tablespoons Cheddar. Stir the remaining Cheddar into the pan until blended and smooth. Stir in broccoli, salt and cayenne.

  • Cut the potatoes in half; gently mash the inside of each potato just until loose and crumbly. Layer 4 potato halves at a time in the basket of an air fryer. Top each with 1/4 cup of the broccoli mixture, then divide 1 tablespoon Cheddar among the potatoes.

  • Cook the potatoes at 350 degrees F until the cheese is melted and the potato skins are crispy, about 5 minutes. Repeat with the remaining potatoes, broccoli mixture and Cheddar.

  • Top the potatoes with chives, if desired, and serve.

Nutrition Facts

137 calories; 3.1 g total fat; 1.8 g saturated fat; 9 mg cholesterol; 148 mg sodium. 556 mg potassium; 22.2 g carbohydrates; 2.3 g fiber; 3 g sugar; 5.4 g protein; 444 IU vitamin a iu; 16 mg vitamin c; 38 mcg folate; 107 mg calcium; 1 mg iron; 34 mg magnesium;