Air Fryer Baked Potato

Russet potatoes are the best choice for baked potatoes because of their high starch content. They develop a fluffy interior and crisp skin during cooking.

Ingredients

• 4 medium russet potatoes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper (optional)
• Optional Toppings: Butter, Sour cream, Shredded cheddar cheese, Chopped chives, Crispy bacon bits, Green onions, Steamed broccoli, Chili, Greek yogurt

Instructions

1. Wash and Dry: Thoroughly wash the potatoes under cold running water to remove dirt and debris. Scrub the skins gently with a vegetable brush if necessary. Pat the potatoes completely dry using paper towels.
2. Pierce the Potatoes: Use a fork to poke several holes around each potato to allow steam to escape during cooking and help prevent the potatoes from bursting.
3. Season: Place the potatoes in a bowl and drizzle with olive oil. Rub the oil evenly over the entire surface of each potato. Sprinkle with salt and black pepper, ensuring every side is coated.
4. Preheat: Preheat your air fryer to 400°F (200°C) for about 3 minutes if your model requires preheating.
5. Arrange Potatoes: Place the potatoes in the air fryer basket in a single layer. Avoid overcrowding to ensure proper airflow around each potato.
6. Cook: Air fry at 400°F (200°C) for 35 to 45 minutes. Turn the potatoes halfway through cooking to promote even browning.
7. Check for Doneness: Insert a fork or knife into the center of the potato. The potato is done when the utensil slides in easily without resistance. For larger potatoes, add an extra 5 to 10 minutes of cooking time.
8. Rest and Serve: Remove the potatoes from the air fryer and allow them to rest for 3 to 5 minutes. Slice open carefully, fluff the interior with a fork, and add your favorite toppings.

Notes

Pro Tips: Dry thoroughly to reduce moisture, use oil sparingly, do not wrap in foil, cook similar sizes together, and aim for an internal temperature between 205°F and 210°F (96°C to 99°C). Storage: Refrigerate in an airtight container for up to 4 days or freeze individually for up to 3 months. Reheat in air fryer at 350°F (175°C) for 5 to 8 minutes.