Baked Potato - Master Cookbook Recipe # 7

Name: Baked Potato - Master Cookbook Recipe # 7
Prep time: 2 min
Total time: 2 min
Yield: 2 Potatoes
Cuisine: Southern
Ingredients: 2 medium baking potatoes (Russet) or sweet potatoes; Optional: Butter, sour cream, chives, or salt and pepper for serving

Whether you’re using sweet potatoes or classic Russets, the air fryer is the secret to a perfectly "baked" potato. This method gives you a fluffy, tender center and a delicious skin without ever having to turn on the big oven.

This is recipe #7 in Tammy’s Master Cookbook.

Prep time: 2 minTotal time: 2 min

Cook mode Prevent screen from turning off

Ingredients

2 medium baking potatoes (Russet) or sweet potatoes
Optional: Butter, sour cream, chives, or salt and pepper for serving

Instructions

Prep: Wash the potatoes thoroughly to remove any dirt and pat them completely dry.
First Bake: Place the potatoes directly into the air fryer basket. Set the temperature to 380°F and bake for 25 minutes.
Flip: Using tongs, carefully flip the potatoes over to ensure even cooking.
Second Bake: Bake for an additional 25 minutes.
Tip: If your potatoes are on the larger side, they may need an extra 5 minutes.
Test for Doneness: Use a dishcloth to protect your hand and gently squeeze the potato; it should "sink" or feel very soft. You can also pierce it with a fork,if it slides in easily with no resistance, it’s done.
The Secret Rest: Remove the potatoes from the air fryer and wrap them immediately in aluminum foil. Let them rest for 5 to 10 minutes. This allows the steam to finish the interior and softens the skin for a perfect crust.

Notes

No Oil Needed: You don't need to rub these with oil or prick them with a fork before cooking in the air fryer; the circulating air handles everything!
Texture: The resting period in the foil is the "Collard Valley Cooks" secret for getting that perfect texture that mimics a potato baked in a professional kitchen.
Toppings: For a classic baked potato, slice it open and fluff the inside with a fork before adding a big pat of butter and y