Ingredients
-
4 medium russet potatoes
-
2 tbsp olive oil
-
Salt (sea salt or kosher)
Instructions
-
Preheat oven to 425°F (220°C).
-
Wash and scrub potatoes well; pat dry.
-
Poke each potato 3–4 times with a fork.
-
Rub potatoes with olive oil and sprinkle with salt.
-
Place directly on oven rack (or on a baking sheet).
-
Bake 45–60 minutes, until skin is crispy and inside is soft.
-
Slice open, fluff with a fork, and add toppings.
Healthy / Anti-Inflammatory Toppings
-
Olive oil or avocado oil
-
Greek yogurt (instead of sour cream)
-
Chopped chives or green onions
-
Steamed broccoli
-
A sprinkle of turmeric & black pepper
Q & A
Q: Can I make baked potatoes in an air fryer?
A: Yes—air fry at 400°F (200°C) for 35–40 minutes, flipping halfway.
Q: Are potatoes anti-inflammatory?
A: Yes! When baked (not fried), they’re rich in potassium and fiber.
