Air-Fryer Baked Potato

• portions: 2 servings
• temps total: 40 minutes

Ingrédients

Two 8-ounce each (227g) russet potatoes, unpeeled

Canola, vegetable, or olive oil, for rubbing

Kosher salt

Freshly ground black pepper

4 tablespoons (57g) butter, softened

Toppings of your choice, such as grated cheddar cheese, crispy diced bacon bits, minced chives, sliced scallions, and/or sour cream

Instructions

Using a fork or paring knife, lightly prick each potato all over several times. Rub each potato with oil. Sprinkle evenly with salt and pepper.

Place potatoes in air fryer basket, spaced evenly apart. Place basket in air fryer and cook at 400°F until the potato skin is crispy and a paring knife inserted into the center of the potatoes meets little to no resistance, about 45 minutes. (Center of potatoes should register between 205°F to 210°F with an instant-read thermometer.)

Transfer potatoes to a plate and let rest for 5 minutes. Slice each open lengthwise and scoop flesh into a mixing bowl. Add butter, season with salt and pepper, and roughly mash, just until butter is incorporated but potatoes are still chunky.

Scoop mashed potatoes back into skins. (You can refill each skin, making 2 potatoes, or use all the mashed potato to refill only one skin, making 1 overstuffed potato.) Using your hands, reshape each stuffed potato back into a classic baked potato shape.

Add toppings of your choice. To melt cheese, add it first, then return potatoes to the air fryer set at 400°Foven until cheese melts, about 30 seconds1 minute; alternatively, use a torch to melt cheese. Serve right away.

Nutrition

• Calories: 562 kcal
• Lipides Totaux: 35 g
• Lipides Saturés: 20 g
• Lipides Insaturés: 0 g
• Cholestérol: 89 mg
• Sodium: 558 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 3 g
• Protéines: 13 g