Baked Potato Philips Food

THE BAKED POTATO

Steps:

• Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

BAKED POTATO | PHILIPS

Steps:

• Preheat the Airfryer to 200°C.
• Scrub the potato skins thoroughly until clean, then dry them with kitchen paper.
• Place the potatoes in the basket of the Airfryer. Slide the basket into the Airfryer and set the timer for 25 minutes.
• In the meantime, fi nely chop the onion. Cut the salami and red pepper into bite-sized pieces. Boil the peas for a few minutes until done. Rinse them under cold water, then drain and set aside.
• When the timer rings and the potatoes are done, set them aside until they are cool enough to handle. Slice the top off each potato. Gently scoop the fluffy insides into a bowl.
• Mash the fl uffy potato insides with the sour cream using a fork. Mix in the salami, pepper, peas and the fresh herbs, if using. Season with pepper & salt. Fill the baked potatoes with the mixture and serve immediately.