Vegan Air Fryer Baked Potato

Total time55 min

Prep time5 min

Cook time50 min

These russet potatoes come out of the air fryer with impossibly crisp, deeply golden skin and a fluffy, tender center that practically steams when you cut into it. A simple rub of olive oil, kosher salt, and black pepper is all it takes to season the skin before the hot air gets to work, no oven preheat or foil required. The flip-halfway method ensures even crisping on all sides, so every bite of skin has that satisfying crackle. Once done, slit each potato open and pile on your favorite toppings to make it your own. It's a fast, hands-off side dish that fits easily into a plant-based spread, and the naturally simple ingredient list makes it a reliable go-to for a vegan table.

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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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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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