Recipes

Name: Air-Fryer Broccoli & Cheese Baked Potatoes
Prep time: 10 s
Cook time: 20 s
Yield: 8 Servings
Cuisine: American
Ingredients: 4 medium russet potatoes (about 6-7 ounces 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

Side dish, potato/starch

Air-Fryer Broccoli & Cheese Baked Potatoes

Overview

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.

Air-Fryer Broccoli & Cheese Baked Potatoes

Prep time 10

Cook Time 20

Total Time 30

Nutritional Information

Makes: 8 Servings

Calories 137kcal

Fat 3g

Saturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 9mg

Sodium 148mg

Carbohydrates 22g

Dietary Fiber 2g

Added sugars 0g

Total sugars 3g

Protein 5g

Potassium 556mg

Instructions

STEP 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.

STEP 2 Meanwhile, place 3/4 cup milk in a small saucepan over medium-high heat; heat to a simmer. 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.

STEP 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 1/4 cup of the broccoli mixture, then divide 1 tablespoon Cheddar among the potatoes.

STEP 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.

STEP 5 Top the potatoes with chives, if desired, and serve.

Ingredients

4 medium russet potatoes (about 6-7 ounces 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

*A health-promoting diet focuses on a variety of nutrient-dense foods, including vegetables, fruits, whole grains, lean proteins, and healthy fats from nuts and plant oils. Limit intake of both saturated fat and added sugars to less than 10% of your daily calories, and sodium to less than 2,300 mg per day. 2,000 calories a day is used for general nutrition advice, but your calorie and other nutrient needs may vary. For dietary guidance specific to you, consult a healthcare provider.