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Description
Cooking baked potatoes in an air fryer is an excellent option when it’s too hot to turn on the oven, or when you’re cooking for a smaller group. The machine’s circulating heat evenly crisps potato skins to perfection. Though simply delicious with a pat of butter and a sprinkle of chopped chives or scallions, these spuds also make perfect vessels for leftovers; add chopped, roasted broccoli, crispy crumbled bacon or a mound of chili for a heartier meal.
Ingredients
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2russet potatoes (9 to 10 ounces each) Olive oil, for brushing, or olive oil cooking spray Kosher salt (such as Diamond Crystal) Black pepper Butter, sour cream or Greek yogurt, shredded cheese, and chopped chives or scallions, for topping (optional)
Directions
Heat air fryer to 350 degrees, if preheating is necessary. Scrub potatoes under running water and pat them very dry. Prick the skin of each potato all over with the tines of a fork. Drizzle all over with olive oil. Transfer potatoes to the air fryer basket. Cook for 25 minutes, then flip potatoes and continue cooking until they are fork-tender and have crispy skin, about 25 minutes more. Remove the potatoes from the air fryer, slice them open down the middle and season with salt and pepper. Add any combination of toppings you like.
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