Air Fryer Baked Potato (Print Version)
# Ingredients:
01 -
4 medium russet potatoes (7-9 oz each)
02 -
½ tsp sea salt (or to taste)
03 -
1 Tbsp olive oil (or use a cooking spray)
# Instructions:
01 -
Scrub potatoes under running water and thoroughly dry with a towel.
02 -
Poke the potato all over with a fork 4-5 times, rub with olive oil and sprinkle evenly with salt. Place the potatoes in the air fryer basket.
03 -
Cook the potatoes in a basket-style air fryer at 400°F or a toaster-style air fryer at 375°F for 35-45 minutes, flipping halfway through. Cook time will vary by size: 7 oz for 35 minutes, 8 oz for 40 minutes, 9 oz+ for 45-50 minutes. Air fry until the potatoes can be easily pierced with a knife.
04 -
Use tongs to transfer the cooked potatoes to a plate and serve.
# Notes:
01 -
Adjust cooking time based on potato size: 7 oz = 35 minutes, 8 oz = 40 minutes, 9 oz+ = 45-50 minutes.
02 -
To store leftovers, let the potatoes cool to room temperature and refrigerate them covered for 3-5 days or freeze individually wrapped for up to 3 months.
03 -
To reheat, cook refrigerated or frozen potatoes in a 400°F air fryer until heated through. Microwaving is another option, but the skin will not be as crispy.