Air Fryer Baked Potato

Ingredients

• 4 medium russet potatoes (Each potato should weigh approximately 7–9 oz; choose potatoes of similar size for even cooking.)
• 0.5 tsp sea salt (Or to taste.)
• 1 tbsp olive oil (Cooking spray may be used instead.)

Steps

1. 1

   Scrub the potatoes thoroughly under running water to remove any dirt. Dry them completely with a clean towel.

2. 2

   Poke each potato all over with a fork approximately 4–5 times so steam can escape during cooking.

3. 3

   Rub the potatoes all over with the olive oil, coating the skins evenly.

4. 4

   Sprinkle the sea salt over all sides of the oiled potatoes.

5. 5

   Place the potatoes in the air-fryer basket, arranging them so air can circulate around them without overcrowding.

6. 6

   Cook in a basket-style air fryer at 400°F (200°C), or in a toaster-style air fryer at 375°F (190°C), for 35–45 minutes. Flip the potatoes halfway through cooking.

7. 7

   Continue air-frying until a knife easily pierces the center of each potato. Cooking time will vary according to the potatoes' size and thickness.

8. 8

   Use tongs to transfer the cooked potatoes to a plate and serve.

Notes

For best results, do not wrap the potatoes in foil, since foil steams the flesh and prevents the skin from becoming crisp. Potatoes should feel slightly soft when gently squeezed with an oven mitt and may reach approximately 205–210°F internally. To refrigerate, cool completely and store covered for 3–5 days. To freeze, wrap each potato separately and store in a freezer-safe container for up to 3 months; the texture may be less fluffy after freezing. Reheat from the refrigerator or freezer in a 400°F air fryer until heated through; microwaving is also possible but will not keep the skin as crisp.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• air-fried
• easy
• make-ahead