Air Fryer Baked Potatoes

• servings: 2 servings
• active time: Prep: 5 minutes
• total time: 50 minutes

Ingredients

2 medium-sized (about 5 to 6 inches long) Russet potatoes, scrubbed clean

2 teaspoon canola oil

1/2 cup sour cream

2-3 teaspoons chives, diced

Optional: Butter

Optional: shredded cheese

Directions

Wash and scrub potatoes with a scrubbing pad or scotchbrite pad, and then dry them off.

Poke a few holes through the skin of the potato if you want a crispier skin. Rub canola oil over the potatoes. Sprinkle with salt if desired.

Preheat the Calori air fryer to 400F and then set the potatoes into the air fryer and cook them for 20 to 90 minutes, to an inside temperature of 205F-212F. A 5-1/2 inch long potato took 45 minutes. 3 to 4 inch long potatoes take about 25 minutes.

Remove when fork-tender.

Cut the potatoes open, add a tablespoon of sour cream, and sprinkle some diced chives on top.

Alternatively, you can twice bake the potatoes by:

Scooping out most of the potoato, mashing it and mixing it with your preferred toppings, then refillling the potato and cook for 10-15 minutes at 375F in a preheated air fryer. Sprinkle some cheese on top and bake another 2-3 minutes.

Notes

Reheat in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat in the air fryer at 350°F for about 5-7 minutes to restore crispness.

This method can also cook sweet potatoes, but reduce the time to 25-30 minutes.

Potatoes only need a quick dip in a brine to reap benefits. Simply prick your potatoes all around with a fork, and then dip them in a standard brine of about 1 tablespoon of kosher salt dissolved in one cup of water. After the super quick bath, bake your potatoes in a 350 degrees Fahrenheit oven until they're soft inside yet crisp outside, and then they're ready to serve. The extra step is so simple, and the payoff is so tasty, that you'll wonder how you ever baked potatoes without brining first