Simple Baked Potato
These baked potatoes make the perfect side dish. I love adding a dollop of vegan butter, but feel top with your favourite herbs or sauces.
- 4 russet potatoes
- 1 tablespoon(s) olive oil, divided (optional)
- vegan butter (optional)
- OVEN: Preheat your oven to 425F (220C). AIR FRYER: Preheat your air-fryer to 400F (200C).
- Pierce the potatoes all over with a fork so steam can escape. Optionally, you can lightly rub the potatoes with a bit of olive oil over the skin. OVEN: Place the potatoes on a baking tray and bake 45 - 60 minutes or until the skin is crisp and the potato is fork-tender.AIR FRYER: Place the potatoes in a single layer in the air fryer and bake 35 - 48 minutes or until the skin is crisp and the potato is fork-tender.
- Cut a slit down the middle of the potato, (careful, it's hot!), then using a towel or oven mitts, push the ends towards each other and the potato will pop open nicely. Fluff the insides with a fork. Top with a pat of vegan butter if desired.
Oil-free: to make oil-free simply omit the oil and vegan butter.
Serving: 1potato | Calories: 170kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg