Air Fryer Baked Potato
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Air Fryer Baked Potato
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Make an air fryer baked potato in less time than it takes to bake in the oven. With a crispy, salted skin and soft, fluffy center it's a delicious and easy side for any meal.
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Ingredients
- 3 medium Russet potatoes
- 3 teaspoons olive oil
- 1 teaspoon coarse sea salt
Instructions
- Rinse and scrub sweet potatoes. Use a fork to poke holes in each potato. I like to do 4-8 holes, depending on how big the potato is.
- Rub oil on each potato then season with salt.
- Air fry at 400°F for about 35-40 minutes, or until fork tender. Flip the potatoes over about halfway through cooking. You’ll know they’re done when a knife easily slides through the flesh.
- Once cooked through, remove from the air fryer, cut open and top with your favorite toppings.
Notes
- Storage: Store whole or halved potatoes in an airtight container in the fridge for 4-5 days, or freeze just the scooped-out flesh for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes, or microwave for a quicker option, though the skin won’t stay crispy.
Nutrition Information
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Serving
1 baked potato
Calories
185kcal
(9%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
3g
Sodium
640mg
(27%)
Potassium
819mg
(23%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1 baked potato | |
| Calories | 185kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 640mg | 27% |
| Potassium | 819mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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