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


Recipe Summary test

10 mins
30 mins


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

1 stuffed potato half
138 calories; protein 5.4g; carbohydrates 22.2g; dietary fiber 2.3g; sugars 2.6g; fat 3.1g; saturated fat 1.8g; cholesterol 9.4mg; vitamin a iu 444IU; vitamin c 15.6mg; folate 38mcg; calcium 107mg; iron 1.1mg; magnesium 34mg; potassium 555.9mg; sodium 147.7mg; thiamin 0.1mg.

1 starch, 1/2 high-fat protein