Air Fryer Baked Potato Recipe!

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🥔 Air Fryer Baked Potato Recipe

👨‍🍳 Servings:

2–4 (can be scaled up or down depending on your air fryer size)

🧾 Ingredients:

  • 2 large russet potatoes (choose evenly sized for even cooking)

  • 1–2 teaspoons olive oil

  • 1/2 to 1 teaspoon kosher salt (or sea salt)

  • Optional seasonings:

    • Freshly ground black pepper

    • Garlic powder

    • Onion powder

    • Smoked paprika

🧂 Optional Toppings (Customize to taste):

  • Butter

  • Sour cream

  • Shredded cheddar cheese

  • Crumbled bacon

  • Chopped green onions or chives

  • Salsa or hot sauce

  • Steamed broccoli

  • Ranch dressing

  • Chili

🔪 Instructions:

Step 1: Clean the Potatoes

  • Scrub the potatoes under cold running water using a brush or your hands to remove dirt.

  • Pat them dry thoroughly with a clean kitchen towel or paper towel — this helps them crisp up.

Step 2: Prep the Potatoes

  • Use a fork to poke holes all over each potato (6–8 times around the surface). This allows steam to escape and prevents bursting.

  • Rub each potato with olive oil until fully coated.

  • Sprinkle salt evenly all over. Add any other seasonings you like at this stage.

Step 3: Air Fry the Potatoes

  • Place the potatoes directly into the air fryer basket in a single layer with space between them (air needs to circulate).

  • Set the air fryer to 400°F (200°C).

  • Cook for 35 to 45 minutes, depending on potato size and your air fryer model.

  • Flip the potatoes halfway through cooking for even crisping.

Step 4: Check for Doneness

  • Pierce the potato with a knife or fork — it should slide in easily without resistance.

  • If it’s still firm inside, continue cooking in 5-minute increments.

Step 5: Serve

  • Let the potatoes cool for a couple of minutes.

  • Slice open lengthwise, gently squeeze the ends to fluff up the inside.

  • Add your favorite toppings and enjoy!

💡 Tips for Best Results:

  • Use russet potatoes: Their high starch content makes them ideal for baking — light and fluffy inside, crisp outside.

  • Dry potatoes well before oiling — moisture prevents crisping.

  • Don’t overcrowd the basket; air circulation is key to even cooking.

  • Add toppings immediately after slicing open so they melt into the hot potato.

🔄 Variations:

  • Stuffed Baked Potatoes: Scoop out the flesh, mix with cheese, sour cream, and bacon, then refill skins and air fry for 5 more minutes.

  • Cheesy Broccoli Potatoes: Top with steamed broccoli and melted cheddar.

  • Loaded Tex-Mex Style: Add salsa, beans, guac, and jalapeños.

  • Sweet Potato Version: Use sweet potatoes instead of russet, cook for 30–40 minutes, and top with cinnamon, butter, or marshmallows.

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