Air Fryer Baked Potatoes Recipe

Russet potatoes: These are the best type of potatoes for baking due to their high starch content and fluffy texture.

Olive oil: This helps to crisp up the skin and adds a subtle flavor.

Salt: Enhances the natural flavor of the potatoes.

Black pepper: Adds a touch of heat and depth to the flavor.

When preparing russet potatoes for this recipe, make sure to pierce them with a fork a few times before placing them in the air fryer. This allows steam to escape during cooking, preventing the potatoes from bursting and ensuring a fluffy interior.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and are slightly sweeter, but they bake well in an air fryer and offer a nutritious alternative.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a buttery texture and flavor, making them a great alternative for baking in an air fryer.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in air frying.

• olive oil - Substitute with canola oil: Canola oil is another neutral-flavored oil with a high smoke point, perfect for air frying.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a milder flavor, which can enhance the texture and taste of the baked potatoes.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor and is less visually noticeable, but it can be used in the same quantity.

• black pepper - Substitute with paprika: Paprika adds a mild heat and a smoky flavor, providing a different but complementary taste to the baked potatoes.

• Allow the baked potatoes to cool completely before storing. This helps prevent condensation, which can make the potatoes soggy.

• Wrap each potato individually in aluminum foil or plastic wrap. This keeps them fresh and prevents them from drying out.

• Place the wrapped potatoes in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.

• Store the container or bag in the refrigerator. Baked potatoes can be kept in the fridge for up to 5 days.

• For longer storage, consider freezing the baked potatoes. First, wrap them in plastic wrap, then in aluminum foil to prevent freezer burn.

• Place the wrapped potatoes in a freezer-safe bag or container. Label with the date to keep track of their freshness.

• When ready to use, thaw the potatoes in the refrigerator overnight. This ensures they defrost evenly.

• Reheat the potatoes in the air fryer at 350°F (175°C) for about 10 minutes, or until heated through. This helps retain their crispy skin and fluffy interior.

• Alternatively, you can reheat the potatoes in the oven at 350°F (175°C) for 15-20 minutes, or until hot. This method is great for larger batches.

• For a quick option, microwave the potatoes on high for 2-3 minutes, but note that this may result in a softer skin.

• Preheat your oven to 350°F (175°C). Wrap the baked potatoes in aluminum foil and place them on a baking sheet. Heat for about 15-20 minutes until they are warmed through.

• Slice the potatoes in half and place them cut-side down in a skillet with a bit of olive oil. Heat over medium heat for 5-7 minutes until the cut sides are crispy and the insides are warm.

• Use your microwave for a quick reheat. Place the potatoes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 2-3 minutes, checking halfway through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the potatoes in the basket and heat for 5-7 minutes until they are hot and the skins are crispy.

• For a unique twist, slice the potatoes into wedges and place them on a baking sheet. Drizzle with a bit more olive oil and sprinkle with salt and pepper. Bake at 400°F (200°C) for 10-15 minutes until they are crispy and golden.

• Air fryer: A kitchen appliance that cooks by circulating hot air around the food. Essential for achieving the crispy skin on the baked potatoes.

• Fork: Used to check the doneness of the potatoes by inserting it into the flesh to see if it goes in easily.

• Bowl: Useful for mixing the potatoes with olive oil, salt, and pepper before placing them in the air fryer.

• Tongs: Handy for turning the potatoes halfway through the cooking time to ensure even cooking.

• Knife: Can be used to make a small slit in the potatoes before cooking to allow steam to escape, though not strictly necessary.

• Paper towels: Used to dry the potatoes thoroughly after washing them to ensure the skin gets crispy.

• Measuring spoons: For accurately measuring the olive oil, salt, and black pepper.

Preheat while prepping: Save time by preheating the air fryer while you wash and dry the potatoes.

Use a fork: Poke holes in the potatoes before cooking to ensure even cooking and faster baking.

Batch cooking: If your air fryer is large enough, cook multiple potatoes at once to save time for future meals.

Quick check: Use a fork to check for doneness instead of a knife; it’s quicker and just as effective.

Prep toppings ahead: Prepare any toppings like butter, sour cream, or chives while the potatoes are cooking.