Rub potato skin with olive oil and season with salt and pepper, if desired
Olive oil, Salt & pepper
Wrap potato in aluminum foil making sure to secure it around potato
Place potato into preheated air fryer basket
Air fry at 400°F for 40 minutes, flipping every 10 minutes or until soft when gently squeezed using tongs (it will be hot)
Remove potato from air fryer and allow to rest for 2-3 minutes before unwrapping
Cut potato down the center and serve with your favorite toppings
1 Slice of bacon cooked and crumbled, ⅓ cup Shredded cheddar cheese, 1 tbsp Sour cream, 1 tsp Butter or margarine, 1 tbsp Green onions - sliced
Notes
While russet potatoes are most common, feel free to substitute another type of potato or sweet potato. Reduce cooking time to 30 minutes to start.
Very small potatoes may only need 30, whereas very large potatoes may need up to 50 minutes to cook through
You may substitute another high smoke point oil in place of the olive oil, such as grapeseed, avocado, or sunflower oil
Don’t bother with the oil and seasoning outside unless you eat potato skins. It won’t change the texture or the interior flavor at all
If you like your cheese fully melted, you can add it to the potato and return to the air fryer for about 1 minute
Alternative topping ideas: Steamed broccoli or other vegetables, chili, buffalo chicken dip, spinach and artichoke dip
This recipe easily doubles or more if you’re cooking more than a single baked potato in the air fryer. Just leave air space between each potato in your air fryer. Cooking time does not increase with multiple potatoes
Exact nutritional values will vary depending on specific ingredients used, so please consider this as only a guideline or estimate