These days, you can make just about anything in the air fryer, including basically any form of potato that you want. You can air fry french fries, potato wedges, hashbrowns, potato skins, sweet potatoes, and the most beloved classic form of potato—the baked potato. Whether you like your baked potatoes topped with sour cream, chives, chili, veggies, or butter, you can use an air fryer to make the perfect potato that is soft on the inside and crispy on the outside.

Even beyond the improved flavor and texture of an air-fried baked potato, using this cooking method also has the benefits of saving you time and energy in your cooking process. The recipe for an air fryer baked potato is quite simple, but we made sure to talk with Chef Chris Nirschel of New York Catering Service, a classically trained chef who has appeared on "Chopped" and "Food Network Star," about the most foolproof way to do so.

What kind of potatoes do you need for air frying?

Technically, any type of potato can be air-fried, but some varieties yield better results than others. For an air fryer baked potato, Chef Nirschel recommends russet potatoes because "they are ideal for baking due to their starchy texture, which results in a fluffy interior." Russet potatoes are also lower in moisture and have thicker skin, which becomes nice and crispy in the air fryer.

Other starchy potatoes include Idaho potatoes, Yukon Gold, and most varieties of sweet potatoes, making them great potatoes for air frying.

Air fryer baked potatoes vs. other cooking methods

Aside from using an air fryer, there are multiple ways you can cook a baked potato to perfection, with the most common methods being oven-baked or microwaved. Here's how these methods compare to air-frying:

Oven vs. air fryer

• Cook time: Every baked potato recipe is going to differ slightly, but on average, the time it takes to cook a baked potato in the oven is around an hour. It may not seem like much of a difference at first, but baking your potatoes in the air fryer takes only 45 minutes, which will save you around 15 minutes each time. Those are valuable minutes on a busy weeknight!
• Texture: An air fryer always produces a slightly crispier texture than a traditional oven, so your air-fried potatoes will have a deliciously crispy outside while maintaining a soft inside.

Microwave vs. air fryer

• Cook time: You can microwave a baked potato in about 10 minutes, making this the quickest cooking method.
• Texture: You won't have any of the crispiness of an air-fried potato, and a microwaved spud can often have a chewier texture on the outside.

What you'll need for the perfect air fryer baked potato

Before you begin, you'll want to make sure you have all of your ingredients ready to go! Any air fryer will do, as long as it's big enough to fit your potatoes and can reach a temperature of 400 degrees. Along with your air fryer, you'll also need:

• Your preferred potatoes (Reminder: Nirschel recommends russet potatoes)
• 2 tablespoons olive oil
• 1 tablespoon sea salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dried rosemary

Once you have your ingredients ready, you can start prepping everything.

Preparing your potatoes

Chef Nirschel shares his instructions for the best air fryer baked potato:

1. Clean and dry your potatoes. The first thing that Chef Nirschel suggests doing once you have your ingredients is to clean and dry your potatoes. "Thoroughly wash the potatoes under running water," he says, "and use a kitchen towel to pat them dry, ensuring there's no excess moisture on the skin."
2. Prick potatoes with a fork. The next step will be to prick the potatoes, an important step in making sure the potatoes can withstand the hot temperature of the air fryer. "Using a fork, gently prick each potato several times, which allows steam to escape during the cooking process and prevents the potatoes from bursting," says Nirschel.
3. Coat them in olive oil. After the potatoes are washed, dried, and pricked with a fork, you can coat them in olive oil. "In a large mixing bowl, drizzle the olive oil over the potatoes, and use your hands to coat them evenly, ensuring every surface is covered," says Chef Nirschel.
4. Season the potatoes. The last step of preparation before you begin cooking them is to season your potatoes however you like. Nirschel suggests taking a separate bowl and "mixing the sea salt, black pepper, garlic powder, and dried rosemary." He then says to "sprinkle this seasoning mix over the oiled potatoes, ensuring an even coating."

Cooking your potatoes in the air fryer

Now that you have everything prepped and ready to go, you can cook your baked potatoes to perfection.

1. Preheat your oven to 400 degrees Fahrenheit. Chef Nirschel says this temperature will "ensure that the potatoes cook evenly and get that crispy skin."
2. Space out the potatoes in the basket. You'll then want to arrange the potatoes in the air fryer basket, "making sure they are not overcrowded, and that there is some space around them for even cooking," says Nirschel.
3. Cook for 40-45 minutes, flipping once halfway through. Once the air fryer is preheated, you can cook the potatoes for 40-45 minutes. "Remember to flip them halfway through to ensure they cook evenly," adds Nirschel.
4. Check for doneness. After 40-45 minutes, Nirschel says you can check for doneness by carefully removing a potato from the fryer. "The skin should be crispy, and a fork should easily pierce through the flesh."

And finally, you can enjoy your crisp baked potatoes! "Once the potatoes are cooked, remove them from the air fryer," says Nirschel. "Allow them to cool for a couple of minutes, then cut a slit down the center and fluff up the insides with a fork. You can add a dollop of sour cream, a sprinkle of chives, or your favorite toppings."

Fun topping ideas

Most people love a classic baked potato combination of sour cream and chives, but if you're in the mood for something a little different, we have some unique topping ideas you can try:

• Taco Baked Potatoes
  • Add some taco-seasoned ground beef, shredded cheese, sour cream, and salsa
• Cheesesteak Potatoes
  • Seasoned strips of steak, sauteed peppers, and provolone cheese
• Chili Crisp Baked Potatoes
  • Add chili crisp oil, chopped scallions, garlic powder, and a little bit of butter. These toppings also taste delicious with baked sweet potatoes.
• Smoked Salmon Baked Potatoes
  • Cream cheese, strips of smoked salmon, dill, and capers
• Spinach Feta Potatoes
  • Sauteed spinach, feta cheese, salt, and pepper
• Breakfast Baked Sweet Potato
  • Yogurt, blueberries (or your favorite type of berry), and granola

Other tips for cooking air fryer potatoes

To review the process, Chef Nirschel emphasizes a few things that he says you'll want to avoid doing when making your own air fryer baked potatoes:

Don't skip the pricking. One crucial step is pricking the potatoes with a fork before cooking. This allows steam to escape and prevents the potatoes from exploding. Skipping this step can result in a messy and potentially dangerous situation.

Avoid using wet potatoes. Always make sure the potatoes are thoroughly dried after washing. Excess moisture on the skin can hinder the crisping process, resulting in less desirable texture.

Don't overcrowd the basket. Resist the temptation to cook too many potatoes at once. Overcrowding can lead to uneven cooking. Each potato needs ample space to allow the hot air to circulate and cook it evenly.

Don't skip the seasoning. Seasoning is what brings out the flavors of the potato. Skipping or skimping on the seasoning can lead to bland results. Make sure to generously coat the potatoes with a flavorful mix of salt, pepper, and herbs.

Avoid high temperatures for too long. While the air fryer can cook at high temperatures, it's important not to go too hot for too long. Excessive heat can result in overly crisp skins and undercooked interiors. Stick to the recommended temperature range for the best results.

Don't forget to flip. For even cooking, it's crucial to flip the potatoes halfway through the cooking time. Neglecting this step can result in unevenly cooked potatoes, with one side being too crispy and the other undercooked.

How to serve your air fryer baked potatoes

Now that you have a baked potato that's been air-fried to perfection, it's time to decide how you want to round out your meal. Baked potatoes are a cozy food, so finding some comforting side items to go along with it is the best way to go. Here are some simple ideas:

• Side salad: Try something filling and flavorful, like a kale Caesar salad, a spinach salad with berries and nuts, or an iceberg wedge salad.
• Roasted vegetables: Continue on with the cozy theme and cook up some roasted vegetables like carrots, brussels sprouts, broccoli, or cauliflower.
• Protein: You can pair your baked potato with a protein of your choosing, like grilled chicken, pork loin, or steak.

The best way to store and heat leftovers

Store your potatoes for up to 3 of 4 days in an airtight container in the refrigerator. To reheat, set your air fryer to 400 degrees, let it preheat, and then cook your baked potato for around 5-6 minutes or until its temperature is to your liking. If you have cooking spray, lightly coat the potato before reheating to give it even more crispiness.

Time-saving hack

There's still a way to make a baked potato in the air fryer, even if you don't have 45 minutes to spare. If you're really short on time, one time-saving hack you can try is to microwave your potato for about 6-7 minutes and then pop it in the air fryer for about 10 minutes.

It will be cooked more quickly in the microwave, but the extra time in the air fryer will give it some of the desired crispiness on the outside. It may not be as crispy and tender as it would if you fully cooked it with the air fryer, but this method saves you quite a bit of time for those super crazy weeknights.

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The post The Best Way to Cook a Baked Potato in an Air Fryer appeared first on Eat This Not That.

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This recipe is excerpted from the cookbook The Food That Loves You Back by Ilana Muhlstein MS, RDN. Photographs by Corinne Quesnel. Used with permission of Mango Publishing Group. All rights reserved.

Tuna is a staple in my house and one of my kid's favorite proteins. I typically make four to five servings at a time because it lasts up to three days in the fridge and we all love it.

You'll Need

• 1 can (5 oz/142 g) albacore tuna, packed in water and drained
• 1 tbsp (15 g) avocado mayonnaise or reduced-fat mayonnaise
• 1 tbsp (17.5 g) Greek yogurt
• 1/4 tsp (1.4 g) salt
• 1/4 tsp (0.4 g) garlic powder
• 1/2 tsp (3 g) Dijon mustard

How to Make It

1. Wear clean rubber gloves or use very clean hands to mix together all of the ingredients in a bowl.
2. Alternatively, you can use the back of a fork to mash thoroughly until very well combined.

Crunchy variation: add 2 tbsp of chopped celery
Make it healthier: Add in a chopped hard-boiled egg
Make it more Mediterranean: add 1 tbsp of fresh chopped parsley and dill and the juice of half a lemon.

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The post Go-To Tuna Recipe appeared first on Eat This Not That.

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This recipe is excerpted from the cookbook The Food That Loves You Back by Ilana Muhlstein MS, RDN. Photographs by Corinne Quesnel. Used with permission of Mango Publishing Group. All rights reserved.

If you're still new to veggies, you will discover that cauliflower nachos always dazzle the newbies. This is one of the most popular recipes for people just getting started with their health journey. One bite and you'll realize that healthy eating can be enjoyable and delicious.

You'll Need

• 3-4 cups (300-400 g) cauliflower florets, washed, cleaned, and cut into bite-size pieces one to two inches (2.5-5 cm) long
• Olive oil spray or 2 tsp (10 ml) olive or coconut oil
• 1 tsp (3 g) cumin
• 1/4 tsp (1 g) turmeric
• 1 tsp (3 g) Tajin or chili lime seasoning
• 4-6 oz (113-170 g) lean ground meat, turkey, or meatless crumbles, cooked
• 3 tbsp (42 g) cheese, shredded: choose from part skim cheddar, mozzarella, or Mexican cheese blend
• 1/4 cup (70 g) plain unsweetened Greek yogurt
• 2 tbsp (25 g) tomatoes, chopped
• 1/2 lime, sliced into two equal wedges for garnish
• 1 tbsp (3 g) fresh cilantro, chopped (optional)
• 1/4 cup (13 g) red onions, sliced (optional)

How to Make It

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper and set aside.
3. In a large mixing bowl, add cauliflower; spray cauliflower with oil spray (or add oil).
4. Toss to evenly coat the cauliflower.
5. Add seasonings and toss again.
6. Place seasoned cauliflower on a single layer on the baking sheet and bake for 30 minutes.
7. While the cauliflower is roasting, brown, and cook the meat (or vegetarian crumbles) in a nonstick skillet.
8. Safely remove the cauliflower from the oven and top evenly with meat and cheese. Return the cauliflower to the oven and cook an additional 2 to 5 minutes or until the cheese is bubbly. (You can optionally change the oven setting to low broil and cook for 2 to 3 minutes extra so the cheese and cauliflower crisp up at the edges).

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The post Cauliflower Nachos appeared first on Eat This Not That.

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This recipe is excerpted from the cookbook The Food That Loves You Back by Ilana Muhlstein MS, RDN. Photographs by Corinne Quesnel. Used with permission of Mango Publishing Group. All rights reserved.

If you're new to me and my content, you may not know what cloud breads are, but when I was pregnant with baby number 3, cloud bread was all I craved! And it quickly became one of the first videos in my viral video series I created to grow my TikTok following in 2020. Almost every day I experimented with a new fun way to enjoy the cloud bread recipe, most of the time inspired by suggestion from someone in my comments.

Read on to see how I turned my cloud bread into delicious cinnamon pancakes!

You'll Need

• 1 cup (237 ml) egg whites
• 1 tbsp. (8 g) cornstarch, almond flour, or arrowroot starch
• 2 tbsp. (25 g) monk fruit sugar substitute or 2 packets of stevia
• 1/2 tbsp (4.5 g) cinnamon
• 1/3 tsp. (2 g) salt
• 1/4 tsp. (1.5 ml) vanilla extract
• 1 tsp. (5 g) butter, ghee, or coconut oil
• 1/2 tsp (1.3 g) powdered sugar

How to Make It

1. Beat 1 cup (237 ml) egg whites until big and cloud-like.
2. Add in tbsp (8 g) cornstarch, almond flour, or arrowroot.
3. Add in 1 tbsp monk fruit sweetener or one packet of stevia, cinnamon, salt, and vanilla extract to the raw egg white batter.
4. Beat again.
5. Grease a skillet with butter or oil and bring to medium heat. Spoon 1/3 cup (80 ml) cloud bread "pancake batter" into the pan in the same way as you would cook pancakes. After 2 to 3 minutes, flip and cook for an additional 2 to 3 minutes on the other side.
6. Top with cinnamon or optional powdered sugar (or another sweetener) and enjoy.

One note

Pairs well with fruit as a complete breakfast!

The post Cloud Bread Cinnamon Pancakes appeared first on Eat This Not That.

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This recipe is excerpted from the cookbook The Food That Loves You Back by Ilana Muhlstein MS, RDN. Photographs by Corinne Quesnel. Used with permission of Mango Publishing Group. All rights reserved.

Salads don't have to be boring. They can be bright, colorful, and full of flavor. And even though the wimpiest salads can leave us feeling hungry afterward, a filling, nutrient-dense salad can satiate you until your next meal. This kale salad is so delicious and filling that it will become one of your go-to favorites.

You'll Need

• 6 cups (400 g) or one big bag of prewashed curly kale, roughly chopped
• 1 large ripe avocado
• Juice of 1-2 lemons (I like it very lemony)
• 1 tsp. (5.5 g) high-quality sea salad
• 4-6 dried apricots or one freshly cut persimmon, pear, or red apple, chopped
• 2 tbsp. (20 g) cashews, chopped
• 1/2 tsp. (0.8 g) red chili flakes (optional)
• 2 tbsp. (7 g) pickled onions (optional)

How to Make It

1. To a large bowl, add the washed and chopped kale. With clean hands and jewelry removed, add the avocado to the kale.
2. Massage it in for two to three minutes with your hands and watch it soften the kale.
3. Squeeze the lemon and sprinkle the salt evenly over the kale, massage for an additional minute. This creates the dressing for the kale.
4. Next, you can add whatever you want. I love adding chopped apricot, nuts, tomatoes, onion, and even more diced avocado. It's delicious, people love it, and it holds up well.

One note

Kale is pretty sturdy, so you can make this 2 to 4 hours before serving and it stays fresh and delicious. Just cover it and keep it in the fridge!

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The post "Oh, Kale Yeah!!" Salad appeared first on Eat This Not That.

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This recipe is excerpted from the cookbook The Food That Loves You Back by Ilana Muhlstein MS, RDN. Photographs by Corinne Quesnel. Used with permission of Mango Publishing Group. All rights reserved.

One of the best ways to start your morning is with a boost of protein, and these oats can help. Made with protein-rich ingredients like milk and egg whites, your creamy bowl of oatmeal will fill you up until lunch. Add your favorite toppings and enjoy this nutritious breakfast.

You'll Need

• 1 cup of rolled oats
• 1/3 cup milk
• 1/3 cup egg whites
• 1 tbsp brown sugar

How to Make It

1. In a small pot on medium-low heat, add your oats and milk. Cook for 5 to 7 minutes or until soft.
2. Once cooked, take off the heat and stir in brown sugar and egg whites until cooked through with no liquid present.
3. Add your favorite toppings and enjoy a quick and high-protein breakfast.

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The post Protein Oats Recipe appeared first on Eat This Not That.

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This recipe is excerpted from the cookbook The Food That Loves You Back by Ilana Muhlstein MS, RDN. Photographs by Corinne Quesnel. Used with permission of Mango Publishing Group. All rights reserved.

Cacio E Pepe is a classic pasta dish from Rome, and because it's traditionally made with pasta and quite a bit of cheese, it's usually a calorie-laden dish. For a lower-calorie, lower-fat version of this beloved dish, try this Spaghetti Squash Cacio E Pepe recipe instead.

You'll Need

• 6 cups (1,420 ml) cooked spaghetti squash
• 1/4 - 1/2 cup (60-120 ml) aquafaba, the reserved liquid from a can of chickpeas or a cornstarch slurry made by mixing 4 tbsp of cold water with tbsp of cornstarch. See note at the bottom of the page
• 1/4 cup (50 g) parmesan cheese, grated
• 1/2 tsp. (1 g) black pepper

How to Make It

1. Toast black pepper in a large saucepan over low to medium heat for 1 to 2 minutes, or until fragrant.
2. Add parmesan cheese and aquafaba or cornstarch slurry to the large saucepan and stir vigorously until well combined.
3. Once evenly mixed into a thick sauce, add in your spaghetti squash.
4. Stir continuously until it's evenly mixed.
5. Garnish with fresh basil (optional).

One note

Liquid from the can of chickpeas is called "aquafaba." It is an alternative thickener for the sauce because we're not using pasta water. You can save and store the chickpeas to add to a salad or use them to make the shakshuka or hummus recipes, which can be found in The Food That Loves You Back.

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The post Spaghetti Squash Cacio E Pepe appeared first on Eat This Not That.

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This recipe is excerpted from the cookbook The Food That Loves You Back by Ilana Muhlstein MS, RDN. Photographs by Corinne Quesnel. Used with permission of Mango Publishing Group. All rights reserved.

If you want a breakfast that is full of protein that you can make in under 10 minutes, these scrambled eggs on toast are for you. Choose your favorite bread like whole-wheat sourdough or a whole-wheat English muffin, and top off your eggs with extra flavor from chives or red chili flakes. You'll feel satisfied and full until lunchtime.

You'll Need

• 1 egg
• 2 egg whites
• 1/4 cup low-fat cottage cheese
• 1 cup veggies, like onions, mushrooms, or bell peppers (optional)
• 1 tsp butter, ghee, olive oil, or coconut oil
• 1 whole-wheat English muffin or 1-2 slices of whole-wheat sourdough
• 1 tsp chives
• 1/4 tsp red chili flakes

How to Make It

1. In a mixing bowl, whisk egg, egg whites, cottage cheese, and optional veggies together.
2. Heat a pan with the butter, ghee, or oil.
3. Add the egg mixture and stir often with a spatula for 2 to 5 minutes.
4. Toast your bread.
5. Add cooked eggs and top with chives and red pepper flakes.
6. Serve with additional veggies like sliced tomatoes and enjoy.

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The post Supersized Scrambled Eggs and Toast appeared first on Eat This Not That.

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Around St. Patrick's Day, it's easy to run to McDonald's to get a Shamrock Shake. But what do you do the rest of the year when McD's isn't selling their iconic green ice cream treat? Answer: Make a copycat shamrock shake at home, obviously…

Get the same taste of the real thing with this easy-to-make recipe, which follows our old-fashioned milkshake recipe, then adds a little something extra to give it that shamrock shake look and flavor that we all know. It's an indulgent treat, so make sure to save it for a special occasion! While you're at it, why not make a copycat Big Mac to pair with it?

RELATED: 26 Restaurant Chains With the Best St. Patrick's Day Deals

Makes 1 serving

Ingredients

2 scoops vanilla ice cream
1/2 cup milk
1 drop peppermint extract
2 drops green food dye

RELATED: 25 Best Limited-Time Fast-Food Items of All Time

How to Make It

1. Add in the scoops of ice cream to a blender, then pour in the milk.
2. Drop the extract and food dye into the blender.
3. Cover and blend for 15 to 20 seconds.
4. For a thicker shake, add more ice cream. For a thinner shake, add more milk.
5. Serve with whipped cream.

RELATED: I Tried 10 Popular Vanilla Ice Creams & the Best Was Dense and Rich

This story has been updated to include new copy, proofreading, and copyedits.

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The post Copycat Shamrock Shake Recipe appeared first on Eat This Not That.

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