Eosinophilic Esophagitis Friendly Air Fryer Baked Potato
Total time55 min
Prep time5 min
Cook time50 min
4.5(13)
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Learn more →Ingredients
4 servings
- 4 medium russet potatoes (about 8 oz each), scrubbed and dried
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
For serving
- unsalted butter, for serving (optional)
Can be omittedunsalted butter
- sour cream, for serving (optional)
Can be omittedsour cream
- cheddar cheese, shredded, for serving (optional)
Can be omittedcheddar cheese
- 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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