Preheat the oven. Insert the wire rack into the position 6 and set oven to 425°F Bake. While the oven heats, continue to the next step.
Prepare the potatoes. Scrub the potatoes under running water; dry them and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork. Transfer potatoes to a sheet pan.
Bake potatoes. Place the sheet pan in the preheated oven and start the timer.
Cook the cauliflower. While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce the flame to low, and simmer until tender, approximately 20 minutes.
Check if it is ready. Bake until the potatoes offer no resistance when a knife is inserted in their centers. If not, give it a bit more time.
Make the filling. When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine.
Stuff the potatoes. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese.
Preheat. Insert the wire rack into position 6 and set oven to 425°F Bake. When the oven heats, continue to the next step.
Bake. Return to the oven and start the timer.
Check if it is ready. Bake until the cheese is melted and golden. If not give it a bit more time.
Optional, garnish with chives.
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