Air-Fryer Baked Potatoes

Air-Fryer Baked Potatoes

from cooking.nytimes.com
70 min

Cooking <a href="https://cooking.nytimes.com/recipes/1016869-baked-potatoes"><span>baked potatoes</span></a> in an air fryer is an excellent option when it’s too hot to turn on the oven, or when you’re cooking for a smaller group. The machine’s circulating heat evenly crisps potato skins to perfection. Though simply delicious with a pat of butter and a sprinkle of chopped chives or scallions, these spuds also make perfect vessels for leftovers; add chopped, <a href="https://cooking.nytimes.com/recipes/1022031-roasted-broccoli-with-vinegar-mustard-glaze"><span>roasted broccoli</span></a>, crispy crumbled <a href="https://cooking.nytimes.com/recipes/1023760-air-fryer-bacon"><span>bacon</span></a> or a mound of <a href="https://cooking.nytimes.com/recipes/1023921-chili"><span>chili</span></a> for a heartier meal.

Ingredients

  • 2 russet potatoes (9 to 10 ounces each)
  • Olive oil, for brushing, or olive oil cooking spray
  • Kosher salt (such as Diamond Crystal)
  • Black pepper
  • Butter, sour cream or Greek yogurt, shredded cheese, and chopped chives or scallions, for topping (optional)

Directions

  1. 1

    Heat air fryer to 350 degrees, if preheating is necessary. 

  2. 2

    Scrub potatoes under running water and pat them very dry. Prick the skin of each potato all over with the tines of a fork. Brush all over with olive oil.

  3. 3

    Transfer potatoes to the air fryer basket. Cook for 25 minutes, then flip potatoes and continue cooking until they are fork-tender and have crispy skin, about 25 minutes more.

  4. 4

      Remove the potatoes from the air fryer, slice them open down the middle and season with salt and pepper. Add any combination of toppings you like.