Ingredients

The following ingredients have 4 Servings
  • 2 large Yukon Gold potatoes
  • 1/2 cup steamed broccoli florets (finely chopped)
  • 4 tbsp butter (melted)
  • 1/4 cup cream cheese
  • 2 tbsp sour cream
  • 1/2 cup shredded cheese (Muenster or Cheddar are good choices)
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper

Instruction

  • Bake the potatoes according to the directions in the post. 
  • Allow to cool for about 10 minutes. Slice the potatoes in half. Gently scoop the inside of the potatoes into a clean bowl. Set the skins aside.
  • Mash together the cooked potato, broccoli, butter, cream cheese, sour cream, 1/4 cup of the cheese, salt, smoke paprika and pepper. 
  • Scoop the potato filling evenly into the skins, gently pressing down on the top to flatten the tops. 
  • Top each twice baked potato half with shredded cheese.
  • Place the potatoes, filling side up, in the basket of the air fryer. 
  • Cook the twice baked potatoes at 400 degrees F for about 10-15 minutes, until the filling is heated through and the tops are golden brown. 
  • Serve immediately.