Ninja Crispi Baked Potato
Description
A Ninja Crispi baked potato with shatter-crisp skin and a light, fluffy center. No foil, no oven, and no preheat — just Air Fry, one flip, and about 40 minutes.
Ingredients
- 2 medium russet potatoes, 8-10 oz each
- 2 teaspoons avocado oil, or canola or light olive oil
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon garlic powder, optional
- 1/4 teaspoon black pepper, optional
Instructions
- Scrub the potatoes under cold water and dry them completely with a towel. If you have time, let them sit on a wire rack for 10 minutes — surface moisture is the main obstacle to crispy skin.
- Pierce each potato 6 to 8 times all the way around with a fork to vent steam.
- Rub each potato with 1 teaspoon of oil until the surface is glossy, then roll in the coarse salt. Add garlic powder and pepper if using.
- Set the crisper plate in the glass container and arrange the potatoes in a single layer, not touching.
- Attach the PowerPod and cook on Air Fry for 35 to 45 minutes. On the Crispi Pro, set 400°F. Do not use Max Crisp for the full cook — it burns the skin before the center is done.
- Flip the potatoes with tongs at the halfway mark. The Crispi's heat comes from above, so the top browns faster than the bottom.
- The potatoes are done when a fork slides into the center with no resistance, or when a thermometer reads 205-210°F.
- Cut a cross into the top immediately and squeeze the ends toward the center to release steam. Fluff with a fork and add butter while it's hot.
Equipment
- Ninja Crispi PowerPod
- 6-cup CleanCrisp glass container
- Crisper plate
- Tongs
- Instant-read thermometer (optional)
Notes
Potato size drives the time far more than quantity: 28-33 min for small (5-6 oz), 35-42 min for medium (8-10 oz), 45-55 min for large (12-14 oz), and 55-65 min for extra large (16 oz+).
Never wrap in foil. Foil traps steam and gives you soft skin instead of crisp.
If the potato is cooked through but the skin needs more color, finish on Max Crisp for 3 minutes.
Use russets. Their high starch and low moisture is what produces the fluffy interior — Yukon Golds bake denser and waxier.
Store cooled potatoes in the glass container with the lid on for up to 4 days. Reheat on Recrisp for 5-7 minutes.
Nutrition
Serving: 1ServingCalories: 210kcalCarbohydrates: 39gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1174mgPotassium: 896mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 12mgCalcium: 30mgIron: 2mg