Dairy Free Air Fryer Baked Potato

Total time55 min

Prep time5 min

Cook time50 min

Russet potatoes come out of the air fryer with shatteringly crisp, deeply seasoned skin and a fluffy, steaming interior that practically begs for a fork. Rubbing them down with olive oil, salt, and pepper before cooking gives every bite that craggy, salty exterior, while the hot-air circulation does the work of a much longer oven bake in a fraction of the time. A quick flip halfway through ensures even browning on all sides, so you get that satisfying crackle no matter where you slice in. Once they're done, the top splits open into a pillowy cloud of potato ready for whatever toppings you love, from chopped chives to a spoonful of your favorite creamy finish. It's an easy, hands-off side that fits neatly into a dairy free spread without any extra fuss.

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Ingredients

4 servings

4 medium russet potatoes (about 8 oz each), scrubbed and dried
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1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper

For serving

unsalted butter, for serving (optional)
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This ingredient likely doesn’t work for the diet.
sour cream, for serving (optional)
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This ingredient likely doesn’t work for the diet.
cheddar cheese, shredded, for serving (optional)
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This ingredient likely doesn’t work for the diet.
fresh chives, chopped, for serving (optional)

Instructions

1
Preheat the air fryer to 400°F (205°C) for 3 minutes. While it heats, use a fork to pierce each potato all over, about 8–10 times per potato.
2
Rub each potato with olive oil, then season all over with kosher salt and black pepper.

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