Duo Crisp + Air Fryer - Broccoli Cheddar Stuffed Potatoes


  • 4 russet potatoes
  • 2 tsp olive oil
  • 3 tbsp butter
  • 1/3 cup sour cream
  • 3 tbsp milk
  • kosher salt and pepper
  • 1 cup shredded cheddar cheese
  • 1 cup frozen petite broccoli florets
  • Coat potatoes with 2 tsp olive oil and season generously with kosher salt and pepper.
  • Add 1 cup of water to the Instant Pot, then add the potatoes. Secure the Pressure Cooking Lid.
  • Using the display panel select the PRESSURE COOK function. Adjust the time to 22 minutes, then select START.
  • When the time is up, quick-release the pressure. Remove the potatoes and cool for 5 minutes.
  • Cut a large oval off the top of each potato and scoop out the insides into a large mixing bowl, leaving a half-inch shell, Be careful not to tear the shell.
  • Add butter, sour cream, milk, 1 tsp kosher salt, 1/4 tsp pepper and half the cheese to the bowl of potatoes and mix together well (a hand mixer works best for this, or you can use a potato masher or fork). Fold in the thawed and drained broccoli florets.
  • Generously fill the potato shells with the filling and top with remaining cheese. Use the back of a spoon to gently press the cheese into the filling.
  • Select CANCEL, then drain the liquid from the pot. 
  • Place two of the potatoes in the bottom of the Air Fryer Basket. Insert the Broil Tray and place the remaining two potatoes on the Broil Tray. 
  • Place the Air Fryer Basket on its base and lower into the pot. Secure the Air Fryer Lid.
  • Using the display panel select the BROIL function. Adjust the temperature to 400°F and the time to 6 minutes, then select START.
  • When cheese is melted and bubbly, remove the lid and place on the protective pad. Serve hot.
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