Crispy Baked Potatoes in the Air Fryer

Ingredients

• 4 Russet potatoes (Wash and dry; preferably similar in size.)
• 2 tbsp Olive oil (For brushing the potatoes after microwaving.)
• 2 tsp Salt (For sprinkling over the entire surface.)
• 1 tsp Black pepper (For sprinkling over the entire surface.)
• Butter (To taste, for serving.)
• Sour cream (To taste, as an optional topping.)
• Green onion (To taste, as an optional topping.)

Steps

1. 1

   Wash and dry the potatoes. Pierce them several times with a fork to allow steam to escape.

2. 2

   Place the potatoes in the microwave and cook them for 10-12 minutes, turning them halfway through. This speeds up cooking and softens the inside.

3. 3

   After removing them from the microwave, brush each potato all over with the olive oil.

4. 4

   Sprinkle the potatoes on all sides with the salt and black pepper.

5. 5

   Place the potatoes in the air fryer basket without overcrowding them. Cook at 400 °F (200 °C) for 15-20 minutes, turning them halfway through, until the skin is crispy.

6. 6

   Cut each potato lengthwise and fluff the inside with a fork.

7. 7

   Add butter and your preferred toppings, such as sour cream and green onion, and serve.

Notes

For crispier skin, add the oil after microwaving, not before. Do not overcrowd the basket; if preparing a large quantity, cook in two batches. To reheat a cooked potato, use the air fryer at 350 °F (175 °C) for 6-8 minutes. Sweet potatoes can also be used, reducing the initial microwave time to about 8 minutes, although the skin will be less crispy.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• air fryer
• quick
• potatoes
• side
• comfort food