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Air-Fryer Broccoli Cheddar Potato Skins
Donna

Air-Fryer Broccoli Cheddar Potato Skins

Crispy potato skins filled with broccoli, creamy Greek yogurt, and melted cheddar.
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Prep Time 18 minutes
Cook Time 23 minutes
Total Time 41 minutes
Servings: 8 potato skins
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4 medium russet potatoes
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 2 cups finely chopped steamed broccoli
  • 3/4 cup plain Greek yogurt
  • 1 teaspoon garlic powder
  • 1 1/2 cups shredded reduced-fat cheddar cheese
  • 2 tablespoons sliced green onions
  • Cooking spray

Equipment

  • Air fryer

Method
 

Instructions
  1. Pierce the potatoes with a fork and microwave for 10 to 12 minutes, turning halfway through, until tender.
  2. Cool slightly, cut in half, and scoop out most of the centers, leaving a 1/4-inch border.
  3. Brush the skins with olive oil, season with salt, and air-fry at 400°F for 6 minutes.
  4. Mix the broccoli, Greek yogurt, garlic powder, and 1 cup cheddar.
  5. Fill the crispy potato skins with the broccoli mixture.
  6. Top with the remaining cheddar and air-fry for 4 to 5 minutes.
  7. Add green onions before serving.