These Air Fryer Broccoli Cheese Twice Baked Potato recipe is sure to become your next go-to when you’re craving for some comfort food. Plus, you can give it your twist to make it healthy too!

INGREDIENTS

Medium sized russet potatoes
Olive Oil
Salt

Filling:

Sour Cream
Milk
Butter, melted
Shredded cheddar cheese
Cooked broccoli florets
Salt
Pepper
Garlic Powder (optional)
chives for garnish (optional)

HOW TO MAKE AIR FRYER BROCCOLI CHEESE TWICE BAKED POTATO

Wash and dry the potatoes well. Rub them all over with the olive oil. Sprinkle the potatoes with salt.
Bake these at 400 degrees for 30 minutes. Then flip them and bake them for another 10 minutes, or until they are fork tender.
Cut each of the potatoes in half the long way. Remove most of the potato from the skins (like a hollowed out boat). Place the potato insides into a medium sized bowl.
To the medium bowl, add the ½ cup sour cream, 2 Tablespoons melted butter, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder. Use a hand mixer to combine this well.
Stir in ½ cup shredded cheddar and 1 cup broccoli florets.
Divide the filling mixture evenly among the 8 potato halves.
Divide the remaining cheddar cheese among the 8 potato halves as well. (Just sprinkle a little onto the filling of each potato.)

OVEN INSTRUCTIONS:

Bake the potatoes at 350 degrees for 7 minutes. (You will have to bake these in batches. Make sure there is room for the air to circulate around them.)

Air Fryer Broccoli Cheese Twice Baked Potato

Print Recipe

This Air Fryer Broccoli Cheese Twice Baked Potato recipe has everything you’d want in comfort food. Go give it a try!

Author: Julia
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Yield: 4 1x
Category: Snack
Cuisine: American

Ingredients

Scale

2 pcs Russet Potatoes, (Medium Sized)
2 tbsp Olive Oil
1 tsp Salt , (approximately)

1/4 cup Sour Cream
1/4 cup Milk
2 tbsp Butter, (Melted)
1 cup Shredded Cheddar Cheese , (divided)
1 cup Cooked Broccoli Florets , (coarsely chopped)
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder , (optional)
1/4 tsp Chopped Chives , (For garnish (optional))

Instructions

Wash and dry the potatoes well. Rub them all over with the olive oil. Sprinkle the potatoes with salt.
Bake these at 400 degrees for 30 minutes. Then flip them and bake them for another 10 minutes, or until they are fork tender.
Cut each of the potatoes in half the long way. Remove most of the potato from the skins (like a hollowed out boat). Place the potato insides into a medium sized bowl.
To the medium bowl, add the ½ cup sour cream, 2 Tablespoons melted butter, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder. Use a hand mixer to combine this well.
Stir in ½ cup shredded cheddar and 1 cup broccoli florets.
Divide the filling mixture evenly among the 8 potato halves.
Divide the remaining cheddar cheese among the 8 potato halves as well. (Just sprinkle a little onto the filling of each potato.)
Bake the potatoes at 350 degrees for 7 minutes. (You will have to bake these in batches. Make sure there is room for the air to circulate around them.)