Baked Potatoes in the air fryer

I am looking outside, and I can see a low, grey sky overhead. There is a slight hint of rain and drizzle in the cold air. I am dropping the son off to school this morning and by the time I am back, I would not mind some comfort food come lunch time. Jacket potatoes are always a warm,comforting dish. Luckily wish the air fryer they take that little bit less time, and make even better results.

Servings 2 Servings

Prep Time 5

Cook Time 50

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Ingredients

2 whole Potatoes
1 teaspoon Olive Oil
a pinch Salt

Instructions

First this starts with the potatoes; A larger baking potato is recommended. Pierce the surface of the potato into the centre, allowing the steam to escape, aiding an even bake. Try a fork, or skewer and give it eight stabs, aim as deep as possible. To pre-clean, give the potato a rinse before cooking and pat dry with a tea towel.
For a crispier skin you can add a little olive oil, melted butter or animal fat to the skin so that it crisps up that little bit extra.
For timing aim for about 45 minutes on a low temperature, 140 C(conversion) and let it run. Good idea to check every 20 minutes, give the tray a shake to turn the potatoes, make sure that they aren’t sticking to the pan. Once the timer goes. Simply hit on air fry mode for 5 minutes at 210, focusing the cooking on the exterior of the potato for a nice crispy texture.
Take the Potato out of the air fryer, with care, plate, take a knife and slice your potato into four. Careful of the steam escaping as the skin is cut, you wouldn’t want to scold yourself. Take your filling, before adding, with a fork – fork the potato loose, add a drop of butter or olive oil, then spoon on your filling.
Enjoy! For the extra potatoes going in the fridge, you can warm up with a simple 10-15 minute roast on a low heat setting the day after.

Notes

Serving Suggestions

I have prepared a simple Tuna mayo with sweetcorn and added a pinch of kosher salt. Drain the tuna, place into a bowl to mix. Add an amount of Mayo you like personally and mix, personally I target a consistency where you can still feel the bite of the tuna, but with the succulence of the mayo.

Baked beans or coleslaw is also a superb choice.

Storage

To freeze: allow to cool without cutting the potato or adding fillings. Place in the freezer until solid, then remove and wrap in foil. This will prevent them absorbing additional flavours from the porous surface of the potato. It also prevents freezer burn. Use within 6 months.

To Fridge: allow to cool, then wrap in foil. Place in fridge and use within 3 days.

Course: Main Course

Keyword: Potato