Single Serving Air Fryer Baked Potato
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One russet potato cooked in the air fryer until the skin is crisp and the inside is fluffy, then split and topped with butter.
Ingredients
- 1 russet potato 7½–8 ounces
- ½ tablespoon olive oil
- ⅛ teaspoon kosher salt plus extra after cooking
- 1 tablespoon salted butter
- Black pepper optional
Equipment
- mixing bowl
Directions
- Wash the potato and dry it well. Prick it all over with a fork. Heat the air fryer to 400°F for 5 minutes.
- Rub the potato with the oil and ⅛ teaspoon salt.
- Air-fry it, unwrapped, at 400°F for about 30 minutes.
- The outside should be crisp and the inside tender, around 205 to 210°F. If it needs more time, cook it in 5-minute rounds.
- Split the hot potato open and fluff the inside with a fork. Add the butter and more salt or pepper.
Nutrition
Serving: 248g | Calories: 341kcal | Carbohydrates: 41g | Protein: 5g | Fat: 18g | Saturated Fat: 8.3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 397mg | Potassium: 949mg | Fiber: 2.9g | Sugar: 1.4g | Vitamin A: 357IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); potato counted as raw russet potato (the recipe says 250 g). Brands and portions vary, so use it only as an approximation.