Risotto with Lemon and Shrimp
Duo Crisp + Air Fryer - Broccoli Cheddar Stuffed Potatoes
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Ingredients
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Instructions
- 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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