Ninja Crispi Baked Potatoes
Description
Ninja Crispi baked potatoes come out with crackly, seasoned skin and a light, fluffy center in about 45 minutes — no oven, no foil, and almost no cleanup.
Ingredients
- 4 russet potatoes, similar in size
- 1 tablespoons olive oil, or avocado oil
- 1 teaspoon coarse salt, or flaky sea salt
- Optional: black pepper, garlic powder, or seasoning blend
Instructions
- Scrub the potatoes under cold water and pat completely dry.
- Prick each potato 4–6 times all over with a fork.
- Rub with oil until fully coated, then sprinkle generously with coarse salt.
- Set the crisper plate in the glass container and arrange potatoes in a single layer with space between them.
- Attach the PowerPod and select Air Fry. Cook 35–45 minutes, flipping halfway.
- Potatoes are done when the skin is crisp and a fork slides into the center with no resistance.
- Rest 1–2 minutes, slice open, fluff, and add toppings.
Equipment
- Ninja Crispi (with crisper plate),
- Fork
- Small mixing bowl
- Tongs
Notes
- Use russets for the fluffiest interior and crispiest skin.
- Don't wrap in foil — it steams the skin.
- On the Crispi Pro, set the temperature to about 400°F.
- Reheat leftovers on the Recrisp setting for 5–8 minutes.
Nutrition
Serving: 1ServingCalories: 199kcalCarbohydrates: 38gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 592mgPotassium: 888mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 12mgCalcium: 28mgIron: 2mg