Baked Potatoes and Air Fried Potatoes

If you don't know how to bake a potato you are more of a beginner than I thought!  But for those of you new to cooking, here we go.

1. Scrub the potatoes with brush under running water to remove any remaining dirt.
2. Poke some holes in the potatoes using a steak knife.
3. Bake at 350 degrees for regular sized potatoes for one hour. 
4. Let cool until completely cold and store in the fridge in a Ziploc bag for up to a week.

Special Notes: 
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• I buy these extra large potatoes (baked at 400 degrees for an hour)
• I eat 1/2 a baked potato a day. (I reheat it in the microwave for about 2 minutes.)  So to have enough for the week, I bake 4 at a time. 
• The baked potato below (left) is served with either the Cheez Sauce I include in the recipe section on this site or Chef AJ's Nacho Cheez sauce (I will be adding this recipe soon.)  

I am a self-professed gadget queen.  The picture on the right are leftover baked potatoes and mushrooms air-fried. 

When you use an air fryer for potatoes, those potatoes need do be precooked for the best tasting 'fries'.  Whatever baked potatoes I have leftover in my Ziploc at the end of the week, I cut into pieces and air fry.
 
To get seasoning to adhere to the fries, you can brush them with aquafaba (chickpea cooking or canned water) and sprinkle with no salt seasoning.  It takes about 40 minutes to get the crispness I like with my air fryer.
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Just remember that when you air fry food you are removing the water so in effect you are making the potatoes about 12% more calorie dense.  So I cook whatever I have left over, set aside my usual portion and share the rest.