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Twice Baked Potatoes

A delightful combination of crisp potato skins and a creamy, cheesy filling with broccoli, perfect as a comforting side dish or a main event.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Ideal for their starchy, fluffy interior.
  • 2 tablespoons olive oil For rubbing on the potato skins.
  • 1 cup shredded cheddar cheese For a rich, cheesy flavor.
  • 1 cup cooked broccoli, chopped Adds nutritional value and color.
  • 1/2 cup sour cream For creaminess in the mash.
  • 1/4 cup milk To achieve the desired consistency.
  • 2 tablespoons butter Enhances the flavor and richness.
  • to taste Salt and pepper For seasoning.
  • to taste Chopped fresh herbs (such as chives or parsley) For garnish.

Method
 

Preparation
  1. Preheat the air fryer to 400°F (200°C).
  2. Scrub the potatoes and prick them with a fork. Rub olive oil over the skin.
  3. Place the potatoes in the air fryer basket and cook for 25-30 minutes, or until tender.
  4. Let the potatoes cool slightly, then cut them in half and scoop out the insides into a bowl.
Mixing and Filling
  1. Mash the potato with sour cream, milk, butter, salt, and pepper.
  2. Stir in cheddar and broccoli.
  3. Fill the potato skins with the mashed potato mixture.
Final Cooking
  1. Return to the air fryer and cook for another 10-15 minutes until the tops are golden and crispy.
  2. Garnish with fresh herbs before serving.

Notes

For extra crispness, brush the filled skins lightly with olive oil before the final air-fry. Avoid microwave reheating to preserve the crisp shell.