Broccoli Cheddar Potato Skins - Air Fryer Recipe
Crispy potato skins cooked in the air fryer are filled with flavor.
Servings 4 people
Calories 188kcal
Equipment
Ingredients
- 2 Baked Potatoes Russet or Yukon gold
- 3 ounces Cheddar Cheese Shredded
- 3/4 cup Steamed Broccoli
- 1 1/2 teaspoons Olive oil
Instructions
- Scoop and Prep: Once the baked potatoes are cool enough to handle, slice them in half and scoop out the centers with a spoon.
- Oil the skins: Brush each potato skin with olive oil inside and out
- Crisp: Place the skins in the air fryer basket. Air fry at 375°F for 3–5 minutes, until lightly browned and crisp.
- Add Cheese: Remove from air fryer, sprinkle with cheese, and air fry 2 minutes more, until melted.
- Finish: Top with steamed broccoli and a little extra cheddar before serving.
Notes
How to store leftovers:
Store leftover potato skins in the refrigerator for up to three days.
Freeze potato room temperature skins by placing the cooled skins onto a baking sheet and pop them into the freezer. Once they are frozen place them into a for up to three months.
Defrost the frozen skins in the refrigerator overnight or cook them immediately in your at 375 or your oven at 400 degrees f.
Nutrition
Serving: 0.5potato | Calories: 188kcal | Carbohydrates: 20g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 151mg | Potassium: 517mg | Fiber: 3g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 36mg | Calcium: 171mg | Iron: 1mg