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.

Sarah Epperson
Source:, January 2019


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

137.5 calories; protein 5.4g 11% DV; carbohydrates 22.2g 7% DV; exchange other carbs 1.5; dietary fiber 2.3g 9% DV; sugars 2.6g; fat 3.1g 5% DV; saturated fat 1.8g 9% DV; cholesterol 9.4mg 3% DV; vitamin a iu 444IU 9% DV; vitamin c 15.6mg 26% DV; folate 38mcg 10% DV; calcium 107mg 11% DV; iron 1.1mg 6% DV; magnesium 34mg 12% DV; potassium 555.9mg 16% DV; sodium 147.7mg 6% DV; thiamin 0.1mg 9% DV.