Scrub the potatoes clean thoroughly. Preheat the air fryer to 400°F, if your model requires preheating. Pierce the potatoes all over with a fork, just to vent the potato skin to release any steam.

Place the potatoes in the air fryer, not touching, and air fry for 20 minutes, turn them over and air fry an additional 20 minutes, until crispy on the outside and soft on the inside. To check if they are done, you can pierce them with a butter knife or fork and if they are easily pierced with no resistance they are done.

Take them out of the air fryer onto a plate and let cool until they won’t burn your hands.

Cut them down the middle lengthwise and using a spoon, scoop out most of the potato, leaving about a ¼th inch border of potato on the skin. Place the cooked potato into a medium-sized bowl.

Mash the potato with the back of a fork or potato masher and add 1 cup of the cheddar, the broccoli, butter, sour cream, salt, and pepper. Mix until everything is fully combined.

Place this back into the potato skins, making sure they are evenly stuffed. Top each potato with the remaining cheese and place them back into the air fryer, not touching. You may have to do this in two batches.

Air fry at 400°F for 5 more minutes or until the cheese is melted on top and the filling is warmed through. Serve with more sour cream if desired.