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Air-Fryer Broccoli & Cheese Baked Potatoes

  • 10 m
  • 30 m
Sarah Epperson
“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.”


    • 4 medium russet potatoes (about 6-7 oz. each)
    • 1 cup reduced-fat milk, divided
    • 2 tablespoons all-purpose flour
    • ½ cup extra-sharp shredded Cheddar cheese, divided
    • 1 cup coarsely chopped broccoli florets
    • ¼ teaspoon kosher salt
    • ¼ teaspoon cayenne pepper
    • Chopped chives for garnish


  • 1 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.
  • 2 Meanwhile, heat ¾ cup milk in a small saucepan to a simmer over medium-high heat. Whisk the remaining ¼ 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.
  • 3 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 ¼ cup of the broccoli mixture, then divide 1 tablespoon Cheddar among the potatoes.
  • 4 Cook the potatoes at 350°F until the cheese is melted and the potato skins are crispy, about 5 minutes. Repeat with the remaining potatoes, broccoli mixture and Cheddar.
  • 5 Top the potatoes with chives, if desired, and serve.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019