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: EatingWell.com, January 2019

Gallery

Recipe Summary

active:
10 mins
total:
30 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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
129 calories; protein 6g; carbohydrates 23g; dietary fiber 2g; sugars 2g; fat 2g; saturated fat 1g; cholesterol 7mg; vitamin a iu 424IU; vitamin c 15mg; folate 29mcg; calcium 155mg; iron 1mg; magnesium 31mg; potassium 519mg; sodium 140mg.
Advertisement