PS or PP Crisy Air Fried Baked Potatoes
Chef: Terri Edwards, EatPlant-Based
Makes: 2 Servings
Prep Time: 2 min
Cook Time: 30 min
Total Time: 32 min
INGREDIENTS
2 med to lg Russett potatoes
Low-Fat Homemade Vegan Mayo or an avocado
Coarse salt
Optional Toppings
salsa
beans
noodles
roasted veggies: corn, broccoli, asparagus, carrots
steamed broccoli with vegan cheese
Chipotle Sauce
leftover curry or stew
baked beans
chili
sautéed mushrooms and onions
gravy
hummus
nutritional yeast
DIRECTIONS
You will want to start by choosing a couple of potatoes approximately the same size so the cooking time should be similar for both.
Wash and scrub the potatoes, and then poke a few holes in them with a fork or knife to allow the steam to escape.
Most recipes require you to rub the potatoes in oil, but we want to avoid oil. I have found that coating them with my 5 min Low Fat Mayo is a terrific option. Another great option would be to rub them with avocado. NOT avocado oil but rather the actual avocado.
Place the potatoes in your air fryer basket and set the temperature to 400 F for 30 min. My air fryer only goes up to 30 min, so at the end of that, I check them and if they are not soft enough for a fork to pierce easily, I add an additional 10 min.
Once they are cooked, allow them to cool for a few minutes. When they can be safely handled with an oven mitt or dishtowel, slice them open.
Season them, apply desired topping(s) and serve warm.
TERRI EDWARDS teaches nutrition education and cooking classes at medical facilities and other venues in Western North Carolina and Upstate South Carolina, as well as doing public speaking events. Her other passions include her faith and family, daily hiking with her German shepherd, yoga. She used to be a federal and state licensed Wildlife Rehabilitator. She is a Licensed Food for Life Instructor and Educator. Connect with Terri at her blog Eat Plant-Based for her latest recipes and plant-based living tips. Follow her on FaceBook, Twitter, Pinterest, Instagram, and YouTube.