Airfryer Baked Potatoes have all your favorite classic flavors like melted butter, sour cream and chives all wrapped up in crisp airfried potatoes. You will love it!
Imagine bringing out a platter of air-fried potatoes. Its skin is golden and crispy, and its appetizing aroma fills your kitchen. When you slice it open, steam rises and the scent of salt and butter wafts through the air. Sour cream drizzles beautifully and melts into fluffy potatoes, while fresh chives add a pop of color and a sharp contrast of flavors. You’ll experience the perfect balance of texture and flavor in every bite. More than just a baked potato, you can enjoy a gourmet experience at home.
FAQ
Yes of course you can. However, Russet potatoes are popular for baking because they have a high starch content and become fluffy inside when cooked. If you use other types of potatoes, the texture and cooking time may vary.
The best way to tell if your potatoes are cooked is with a fork. Once it reaches the thickest part of the potato, it’s done. The skin should also be crispy and golden brown.
You can always make 4 or more potatoes. But don’t overfill the air fryer for even cooking. You may need to cook the potatoes in multiple batches.
These potatoes are best served fresh, but can be prepared in advance. You can rub and pit the potatoes beforehand. When you are ready to cook, simply add oil and salt and cook in the air fryer.
No, this recipe does not require the potatoes to be wrapped in foil. In fact, one of the benefits of using an air fryer is that it circulates hot air around your food to cook it evenly. Wrapping the potatoes in foil will prevent the skin from getting crispy.
The size of the potatoes greatly affects the cooking time. If you use small potatoes, you will need to reduce the cooking time as they will cook faster than larger ones. Conversely, if the potatoes are large, they will take longer to fully cook. Keep an eye on the potatoes and check doneness by inserting a fork into the thickest part of the potatoes. When the potatoes are fully cooked, you should be able to insert your fork easily.
offer suggestions
Air-fried potatoes are a delicious side dish and the star of the show. Serve alongside succulent steaks or grilled fish, or add additional toppings to create a satisfying vegetarian main course.
different cooking method
How to make the Instant Pot:
- Scrape off dirt from each potato. Use a fork to poke 8-10 sets of holes in each potato skin for aeration. Rub with a small amount of cooking oil. Season generously with salt.
- Place the potatoes on a microwave-safe plate and microwave for 10 minutes, flipping halfway through.
- Pressure cook on high pressure for 12-18 minutes (depending on potato size).
How to use the microwave:
- Scrape off dirt from each potato. Use a fork to poke 8-10 sets of holes in each potato skin for aeration. Rub with a small amount of cooking oil. Season generously with salt.
- Place the potatoes on a microwave-safe plate and microwave for 10 minutes, flipping halfway through.
- If potatoes are still tough, continue cooking for 5 more minutes or until tender.
Storage and reheating instructions
Airfryer-baked potatoes are best enjoyed fresh, but they can also be refrigerated and reheated. Leftovers can be stored in a covered container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, reheat in an air fryer or oven until perfectly warm.
Related recipes
If you like this recipe, you may also be interested in other delicious potato recipes.
Airfryer Baked Potatoes have all your favorite classic flavors like melted butter, sour cream and chives all wrapped up in crisp airfried potatoes. You will love it!
material
- Four large russet potato
- 2 tablespoon Olive oil
- 1-2 teaspoon salt
- Four tablespoon butter melted
- 1/2 cup sour cream
- 1/4 cup chives chopped
- salt and pepper taste
procedure
-
Preheat air fryer to 400 degrees F (200 degrees C).
-
Gently scrape each potato to remove any dirt. Prick each potato with a fork 8 to 10 times to allow air to enter.
-
Drizzle each potato with olive oil and season generously with salt.
-
Place the potatoes in the air fryer, leaving enough space around each for air flow. Cook for 20 minutes.
-
After 20 minutes, turn the potatoes and simmer until tender, about 20 minutes more.
-
Carefully remove the potatoes from the air fryer when cooking is complete.
-
Cut each potato in half lengthwise.
-
Pour 1 tablespoon of melted butter into the center of each potato half. Top with sour cream, chives, and season with additional salt and pepper, if desired.
Note
- broccoli
- sautéed green pepper
- jalapeno slices
- crispy fried onion
- shredded meat
- Chile
- nacho cheese sauce
How to use the oven:
-
Preheat oven to 400 degrees Fahrenheit.
-
Gently scrape each potato to remove any dirt. Use a fork to poke 8-10 sets of holes in each potato skin for aeration.
-
Rub each potato with a little olive oil and season generously with salt. Wrap each potato tightly in aluminum foil.
-
Place the wrapped potatoes on a baking sheet to catch any juices that leak out. Bake 1 hour or until potatoes are tender.
-
Carefully remove potatoes from oven and unwrap. Cut each potato in half lengthwise.
-
Add 1 tablespoon of melted butter to the inside of each potato. Top with sour cream, chives, or any other topping of your choice. Season with salt and pepper.
How to make the Instant Pot:
- Scrape off dirt from each potato. Use a fork to poke 8-10 sets of holes in each potato skin for aeration. Rub with a small amount of cooking oil. Season generously with salt.
- Place the potatoes on a microwave-safe plate and microwave for 10 minutes, flipping halfway through.
- Pressure cook on high pressure for 12-18 minutes (depending on potato size).
How to use the microwave:
- Scrape off dirt from each potato. Use a fork to poke 8-10 sets of holes in each potato skin for aeration. Rub with a small amount of cooking oil. Season generously with salt.
- Place the potatoes on a microwave-safe plate and microwave for 10 minutes, flipping halfway through.
- If potatoes are still tough, continue cooking for 5 more minutes or until tender.
Provided by: 1g | calorie: 511kcal | carbohydrates: 68g | protein: 9g | obesity: twenty fourg | saturated fat: 11g | Polyunsaturated fat: 2g | Monounsaturated fat: 9g | Trans fat: 0.5g | cholesterol: 47mg | sodium: 699mg | potassium: 1586mg | fiber: Fiveg | sugar: 3g | Vitamin A: 641IU | Vitamin C: twenty threemg | calcium: 83mg | iron: 3mg
