After testing multiple methods, including the oven and microwave, the author concludes that air frying produces the best baked potato. This technique results in evenly cooked potatoes with no undercooked or dried-out spots. By generously oiling the skin and air frying at 400 degrees Fahrenheit, a beautifully crispy texture can be achieved. The resulting potato is ideal for various toppings due to its sturdy skin and fluffy interior, making it a versatile dish with endless seasoning possibilities.
I found that the air fryer yields the most evenly cooked baked potato. There were no weird undercooked parts, and it wasn't overcooked or dried out.
Spraying the spud generously with oil before popping it in the air fryer at 400 degrees Fahrenheit for 45 minutes created the perfect crispy texture.
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