These Simple Air Fryer Baked Potatoes with Sour Cream are a classic, creamy delight. Russet potatoes bake up crispy and fluffy, topped with tangy sour cream—perfect for an easy air fryer baked potato recipe that’s a quick, comforting dinner winner.
Recipe Tips and Tricks
Choose medium russets—uniform size cooks evenly; scrub well for clean, edible skins. Poke holes—prevents bursting and speeds steaming. Oil lightly—crisps the skin without excess; a little goes a long way. Flip halfway—ensures all-over crunch in less time. Add sour cream cold—keeps it thick and tangy; warm it slightly if you prefer melty.
Why You’ll Love This Recipe
Get ready to enjoy a dinner that’s as effortless as it is totally satisfying with these Simple Air Fryer Baked Potatoes with Sour Cream—they’re an air fryer baked potato recipes standout and an easy dinner ideas gem that’s about to become your new favorite for a quick, creamy comfort fix! This recipe is a fluffy, tangy delight: russet potatoes turn into crispy-skinned, tender-inside classics in the air fryer, topped with a dollop of cool, zesty sour cream that makes every bite pure bliss—all ready in under an hour, so you can kick back while they cook. It’s the ultimate no-fuss treat—just toss them in, let the air fryer do its thing, and finish with that perfect sour cream touch, delivering potatoes with a golden crunch and a soft, steamy center that pairs beautifully with that creamy topping, making your meal feel cozy and special without any hassle. Whether you’re pairing them with a simple main, enjoying them solo, or just craving a comforting bite on a busy night, this one’s a total champ—crisp, creamy, and guaranteed to make every forkful a delightful, stress-free joy that keeps you smiling from start to finish!
Simple Air Fryer Baked Potatoes with Sour Cream
Crispy baked potatoes with tangy sour cream—air fryer ease.
Ingredients
- 4 medium russet potatoes
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup sour cream
Instructions
- Gear Up for Simple Potato Joy: Alright, let’s dive into this crispy, creamy adventure—grab your air fryer, a cutting board, a sharp knife or fork, a small bowl, and a spoon! These baked potatoes with sour cream are about to make your dinner quick and cozy. Picture that golden, tangy goodness—let’s get started with a big, excited grin lighting up our faces!
- Scrub the Potatoes with Ease: Take your 4 medium russet potatoes—rinse them under cold water, scrubbing with your hands or a brush to clean those skins fast. Imagine them turning into crispy, fluffy bases for that sour cream—pat them dry with a towel and set them on your cutting board, ready to go!
- Poke Holes for Perfect Baking: Grab your sharp knife or a fork—poke each potato 6-8 times all over, making little steam vents quick. Picture that tender inside staying safe and steamy—this simple step keeps them from bursting in the air fryer—smile at how easy this is already!
- Mix the Basic Seasoning: In a small bowl, combine ½ tsp salt and ¼ tsp black pepper—stir it with your spoon until it’s a classic, tasty mix. Imagine that simple flavor hugging those potatoes—set it aside, ready to sprinkle on in a snap!
- Coat the Potatoes with Oil: Drizzle 1 tbsp olive oil over the potatoes—use your hands to rub it all over each one, giving them a light, shiny coat. Picture that oil crisping up those skins into golden perfection—nice and easy, setting them up for that crunch we love!
- Season the Potatoes Simply: Sprinkle your salt-pepper blend over the oiled potatoes—rub it in with your hands, making sure every side gets a touch of that classic flavor fast. Imagine that taste sinking in—give them a quick pat, knowing they’re ready to hit the air fryer!
- Preheat the Air Fryer for Crispy Magic: Plug in your air fryer—set it to 400°F and let it preheat for 3 minutes while you admire your simple spuds. Picture that hot air swirling around, turning them into crispy perfection—open the basket and get ready to load them up with excitement!
- Air Fry the Potatoes to Golden Bliss: Place the potatoes in the air fryer basket in a single layer—don’t crowd them, let them breathe! Set the timer for 40 minutes at 400°F—hit start and flip them halfway at 20 minutes with tongs, imagining those skins getting golden and crunchy every second!
- Check for Fluffy, Crispy Perfection: When the timer dings, open the basket—inhale that toasty scent and use a knife to pierce a potato; it should slide in easily, fluffy inside with a crisp skin. Picture that perfect texture—let them cool for 5 minutes, then get ready for that sour cream finish!
- Serve Up Your Creamy Potato Treat: Slice those beauties open—fluff the insides with a fork, then dollop 1 tbsp sour cream on each, spreading it with your spoon. Savor every bite of that crispy skin and creamy, tangy topping! Pair with a main or enjoy solo—dig in, relishing every simple, delicious moment with a big, happy grin!
Notes
- Poke those holes—skipping this risks a burst, so don’t skip for safety and texture!
- Flip for even crisp—uneven cooking happens without it, so turn them halfway for that golden glow.
- Sour cream cold—keeps it thick; warm it slightly if you like it melty, but fresh is best!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 227Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 319mgCarbohydrates 38gFiber 4gSugar 2gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Russet potatoes are the fluffy base—4 medium have about 88 grams of carbs, 520 kcal, starchy and crisp-skinned. Olive oil enhances crispness—1 tbsp has 14 grams of fat, 120 kcal, light and healthy. Salt boosts flavor—negligible macros, essential for taste. Pepper adds a subtle kick—negligible macros, keeps it simple. Sour cream brings tang—¼ cup has 10 grams of fat, 120 kcal, creamy and zesty.
Variations and Substitutions
Swap russets for Yukon Golds or sweet potatoes—Yukons (80g carbs per 4 medium), sweet (96g), creamier or sweeter. Use avocado oil or skip oil—avocado (14g fat per tbsp), oil-free (zero fat), richer or lighter. Sub sour cream with Greek yogurt or vegan sour cream—¼ cup (5g fat), (5g fat), lighter or plant-based. Add garlic powder or chives—½ tsp garlic (negligible macros), 1 tbsp chives (negligible), for savoriness or freshness. Top with cheese or butter—¼ cup cheese (7g fat), 1 tbsp butter (11g fat), for extra richness. Use coarse salt—negligible macros, for texture.
Storage Options
Store baked potatoes (without sour cream) in an airtight container in the fridge for up to 4 days—skins soften but flavor holds; reheat to recrisp! Reheat in the air fryer at 375°F for 5-7 minutes, or microwave for 1-2 minutes—add fresh sour cream after. Freeze for up to 2 months—wrap individually, thaw overnight, reheat, and top fresh.
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