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30 Minutes or Less

Perfect Air Fryer Baked Potato

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air fryer baked potato in an air fryer basket with butter and chives on top.

Crispy on the outside, soft and fluffy on the inside – PERFECT air fryer baked potato! Three ingredients, a few simple steps, and 30 minutes is all this easy air fryer recipe requires. This foolproof method yields flawless baked potatoes every time.

close-up overhead image of an air fryer baked potato with butter and chives on top.

What You’ll Need to Make an Air Fryer Baked Potato

Russet Potato – Four medium russet potatoes fit comfortably in most air fryer baskets. Start by scrubbing and rinsing each potato well before cooking. Potatoes grow literally IN the dirt, so they’re pretty filthy and should be washed thoroughly!

Oil – Olive or avocado oil work best, but really any kind of oil will cook your air fryer baked potato to perfection! The only rule here is to really lather up each potato in oil, this’ll guarantee an ultra-crispy skin.

Salt – Plenty (and I meant plenty) of salt! Cover each potato in a large pinch of salt before cooking. Since salt is the only seasoning here, it’s important to use it liberally.

overhead image of a loaded air fryer baked potato with chives on the side.

Tips and Tricks

  • Pierce each potato all over with a fork before cooking! This’ll create vent holes in your potato, ensuring it cooks perfectly and evenly all the way through.
  • Enjoy your air fryer baked potato however you’d like. For a loaded baked potato, check out the section below!
  • Store leftover baked potatoes in an airtight container in the fridge for up to 5 days. To reheat, simply pop in the microwave for 1 minute, or back into the air fryer for 5 minutes at 400° Fahrenheit.
a loaded air fryer baked potato with sour cream, bacon, and chives on top.

Make a Loaded Air Fryer Baked Potato

For a loaded air fryer baked potato, add…

  • Butter
  • Shredded Cheese
  • Chives
  • Sour Cream
  • Black Pepper
  • Crispy Bacon
  • & anything else your heart desires!

Adjust This Recipe to Your Dietary Needs

Make it Vegan: If you’re looking to jazz up this recipe the vegan way, top your baked potato with vegan butter, vegan sour cream, and a sprinkling of nutritional yeast – YUM!

Make it Dairy-Free: For a dairy-free air fryer baked potato, top it with a drizzle of olive oil instead of butter, the result is just as creamy and delicious.

close-up overhead image of an air fryer baked potato with butter and chives on top.
5 from 1 vote

Perfect Air Fryer Baked Potato

Crispy on the outside, soft and fluffy on the inside – PERFECT air fryer baked potato! Three ingredients, a few simple steps, and 30 minutes is all this easy air fryer recipe requires. This foolproof method yields flawless baked potatoes every time.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

  • 4 medium russet potatoes, washed well then dried
  • 2 tablespoons olive oil, or avocado oil
  • salt, to taste

Instructions

  • Pierce each potato with a fork all over its surface.
  • Rub each potato with oil, then sprinkle all over with a generous pinch of salt.
  • Place potatoes in air fryer basket, then cook at 400° Fahrenheit for 35 minutes, flipping potatoes halfway through cooking.
  • Remove potatoes from air fryer basket, slice down the center and split each potato open exposing the inside flesh. Top with butter, shredded cheese, sour cream, chives, crispy bacon, additional salt, and black pepper.

Nutrition

Calories: 300kcal

More Easy Air Fryer Recipes

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30 Minutes or Less

Fresh Avocado Salad (ready in 5 minutes!)

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overhead image of avocado salad in a bowl with lemon on the side

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

super close-up image of avocado salad

What You’ll Need To Make Avocado Salad

Avocados – Duh! The main ingredient, the stars of this show, are two perfectly ripe large avocados. How can you tell when an avocado is ripe? Give it a gentle squeeze, and if the skin feels firm but gives a little, then your avocado’s ripe and ready to use in this salad! However, if your avocado feels especially hard and doesn’t give at all when squeezed, then it’s not ripe and should be left at room temperature overnight to ripen.

Lemon Juice – A squeeze of fresh lemon juice gives this salad a nice touch of acidity and brightness! The lemon juice also helps to preserve the freshness of the vegetables in this dish. Though if you don’t have any lemon juice, a touch of apple cider vinegar will work too.

Fresh Herbs – Use any kind of fresh herb you’d like! I used fresh basil and OMG it was delicious. But I’ve also made this plant-based meal with fresh cilantro and fresh parsley, both of which were just as tasty.

Salt – I swear by lightly salting avocado, no matter what dish it’s in. A tiny pinch of salt brings out the rich, creamy, almost buttery taste in avocado. And if you don’t already have some, I highly recommend investing in some flaky sea salt. For this salad recipe, wait until the very end to add the salt. Salt, while enhancing flavor, will also turn the avocado brown. Therefore, to keep your avocado salad looking as bright and fresh as possible, salt the salad right before serving!

avocado salad in a bowl with serving utensils.

Tips and Tricks

  • If you’d like to prep this recipe ahead of time, then prep all ingredients except the avocado. Once avocado is removed from its skin and exposed to air, it’ll brown pretty quickly. This browning doesn’t mean the avocado’s gone bad, and won’t at all affect the taste, though it simply won’t look as pretty. Therefore, chop and prep all other herbs and veggies, then toss in the avocado and salt right before serving to keep it looking vibrant and fresh!
  • Enjoy this avocado salad as-is, or add in your favorite plant-based protein for a heartier meal. A can of drained beans, a cup of lentils, or some crispy cubed tofu would all go perfectly in this salad! Though if not vegan, feel free to serve this salad as a side dish to roast chicken, pan-seared salmon, or really any main course.
  • Store leftover avocado salad in an airtight container. Though before securing the lid, press a piece of plastic wrap over the veggies so that it comes into contact with the top of the salad. This’ll help prevent the avocado from turning brown, and lock in freshness for up to three days!
overhead image of avocado salad in a bowl with lemon on the side

This Avocado Salad Is…

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Fresh Avocado Salad (ready in 5 minutes!)

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

  • 2 large avocados, diced
  • 1 cup grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 English cucumber, sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 cup fresh chopped herbs, such as cilantro, parsley, and/or basil
  • big pinch of salt
  • fresh cracked black pepper, to taste

Instructions

  • Add all ingredients except salt and black pepper to a large bowl and toss to combine.
  • Just before serving, sprinkle in salt and black pepper, then eat immediately.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Fresh and Delicious Niçoise Salad

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close-up image of nicoise salad in a bowl

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.

overhead image of nicoise salad in a bowl with dressing on the side.

What You’ll Need To Make This Niçoise Salad

Dijon Mustard – This French mustard works perfectly in this French recipe! Two tablespoons of tangy, slightly spicy Dijon mustard gives our dressing loads of delicious flavor. If you don’t have Dijon mustard, you can use spicy brown mustard or 1 teaspoon of ground mustard seed in its place.

Olive Oil – Plenty, and I mean plenty of olive oil is essential to a smooth and creamy vinaigrette! I like having two different kinds of olive oil in my kitchen – one cheaper, less flavorful kind, and one higher quality kind. The higher quality olive oil is exactly what I’d reach for in this, or any, salad dressing recipe. Whereas the cheaper, less flavorful olive oil is perfect for cooking, since much of its flavor will get cooked off anyway!

Baby Potatoes – These creamy, adorable potatoes are traditional to all Niçoise salads recipes. Either red or yellow baby potatoes will work here (I used a combination of both). To prep them for this dish, give them a good scrub under cold water then slice each one in half. Once prepped, quickly boil the baby potatoes until fork tender, then coat in dressing and add to your salad!

Lettuce – Really any kind of lettuce would work in this salad! Boston or butter lettuce taste both fresh and crisp, and are the perfect base to this hearty salad. However, I’ve swapped out the lettuce for arugula, baby spinach, and romaine – all were delicious!

Eggs – Hard boiled eggs, soft boiled eggs, or anywhere in between! There are a ton of boiled egg how-tos out there on the internet, in case you need some guidance. I followed this jammy egg recipe and my boiled eggs turned out PERFECT.

Tuna – It’s not a Niçoise salad without some flaked tuna! Similar to the olive oil in this salad recipe, we want to use good quality tuna as well. Also, look for solid canned tuna, as opposed to chunk light tuna. And for an even richer, more flavorful tuna, use tuna packed in oil – it’s extra buttery and delicious!

close-up image of nicoise salad on a plate

Tips and Tricks

  • When making the Niçoise salad dressing, *slowly* pour in the olive oil, while whisking. Doing this will help to emulsify the oil into the dressing, creating a smooth and well-combined vinaigrette. And take your time here, because rushing this step could cause the dressing to separate.
  • Boil the fresh green beans for no more than a few minutes! Green beans cook quickly, and can overcook even quicker. Therefore, to ensure they maintain their crisp-ness, boil them for no more than 3 minutes, then immediately transfer to a bowl of ice water to stop the cooking!
  • Add this Niçoise salad into your weekly meal prep! To do this, simply chop and prep all salad ingredients, then whisk together the dressing. Divide and assemble your salads into four separate containers, and store the dressing on the side – then, when ready to eat, dress your salads and enjoy!
nicoise salad on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan Niçoise salad, leave out the hard boiled eggs, and replace the tofu with a cup or two of cooked lentils.

Make it Paleo: This recipe is easily made paleo by leaving out the potatoes! If you’d like, you can even use cauliflower florets in their place.

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Fresh and Delicious Niçoise Salad

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.
Print Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

For the dressing:

  • 1/4 cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 tablespoon fresh thyme, chopped
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup olive oil

For the salad:

  • 1 pound baby potatoes, sliced in half
  • 8 ounces green beans, trimmed
  • 1 head Boston lettuce or butter lettuce, chopped
  • 2 (5-ounce) cans tuna, drained (see Notes)
  • 4 eggs, boiled
  • 1/2 red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 5-6 radishes, ends trimmed and cut in half
  • 1/4 cup mixed olives
  • 2 tablespoons capers

Instructions

  • Make the dressing my whisking together all ingredients except olive oil. Once combined, slowly pour in olive oil while whisking to emulsify oil and create a smooth dressing.
  • Bring a large pot of water to a boil, then add in the sliced potatoes along with a pinch of salt. Cook potatoes until fork tender, about 10 minutes, then drain from water. Transfer potatoes to a large bowl and toss in ¼ cup of dressing.
  • Bring another large pot of water to a boil, then add in trimmed green beans. Cook green beans until tender, about 2-3 minutes, then transfer to an ice bath to stop the cooking. Once cool, remove green beans from ice bath.
  • Assemble all salad ingredients on a large platter – cooked potatoes, green beans, lettuce, tuna, boiled eggs, red onion, tomatoes, radishes, mixed olives, and capers. Drizzle some dressing over salad and serve with extra dressing on the side.

Video

Notes

  • Tuna: Canned tuna packed in oil is ideal here, since it’s moist and has more flavor. However, if all you have is canned tuna packed in water then that works too!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    5-Minute Antipasto Salad

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    antipasto salad in a bowl with red wine on the side

    This antipasto salad comes together in just 5 minutes! Quick, easy, and exploding with flavor. Loaded with healthy ingredients, and finished off with a 3-ingredient dressing. It’s also entirely gluten-free, with a dairy-free option!

    close-up overhead image of antipasto salad on a plate with tomatoes on the side

    What You’ll Need To Make Antipasto Salad

    Romaine Lettuce – Fresh, crisp, and extra crunchy romaine is the perfect base to this Italian salad. Romaine is hearty, yet super mild, and won’t take away from all the other flavors we have going on in this dish. However, if you don’t have romaine, you can certainly use any other kind of lettuce you’d like. Some fresh arugula would also taste great!

    Olives – Feel free to use a variety of your favorite olives in this antipasto salad! I used a combo of green and black olives, which were perfectly briny and delicious. I’ve also made this salad with marinated green olives and it was nothing short of exceptional! Also, if you don’t like olives (first of all, how?!), you can definitely leave them out of this salad altogether.

    Salami – I added this Applegate Genoa Salami to my salad, but any brand/type of salami will work here. Smoked salami, spicy salami, thinly sliced salami, etc. will all taste amazing. You can even swap the salami for prosciutto, if that’s more your thing!

    Red Wine Vinegar – Either red wine vinegar or white wine vinegar will blend perfectly into our 3-ingredient dressing. The tangy, sour vinegar brings out the abundance of savory flavors in this salad recipe. However, if you don’t have any vinegar on-hand, a tablespoon of lemon juice makes for a great substitution!

    fork and spoon lifting antipasto salad out of a bowl

    Tips and Tricks

    • This antipasto salad is basically a charcuterie board, served over lettuce. It’s got all the charcuterie things from cured meats to marinated veggies. Therefore, throw any and all of your favorite charcuterie fixings into this simple salad!
    • Make this an Italian-style pasta salad by replacing the lettuce with your favorite cooked pasta! And for a gluten-free pasta salad, use your favorite gluten-free pasta instead.
    • Because this salad holds up so well in the fridge, it’d make a great addition to your weekly meal prep! Simply portion out this salad into four servings, then store the dressing on the side. When ready to eat, remove your pre-portioned salad from the fridge and then dress- that’s it!
    close-up image of antipasto salad

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: For a vegan meal, leave out the pepperoni, salami, and mini mozzarella balls. You can also replace these three ingredients with your favorite vegan protein, such as chickpeas, white beans, or even lentils.

    Make it Dairy-Free: Easily make this antipasto salad dairy-free by leaving out the mini mozzarella balls. I personally took this option and my salad was still insanely flavorful and delicious!

    5 from 1 vote

    5-Minute Antipasto Salad

    Print Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings

    Ingredients

    • 3 cups romaine lettuce, chopped
    • 12 ounces jarred artichoke hearts, quartered
    • 1 cup mixed olives, halved
    • 1 pint cherry tomatoes, halved
    • 1/2 pound salami, thinly sliced
    • 1/2 cup pepperoncini, drained and sliced
    • 4 ounces sliced pepperoni
    • 1/4 cup jarred roasted red peppers, chopped
    • 1/4 red onion, thinly sliced
    • 8 ounces fresh mini mozzarella balls, optional

    For the dressing:

    • 1/4 cup olive oil
    • 1 tablespoon red wine or white wine vinegar
    • 1 teaspoon Italian seasoning

    Instructions

    • Add all salad ingredients to a large bowl or serving platter.
    • Make the dressing by whisking together all dressing ingredients in a small bowl, then pour over salad. Serve immediately.

    Video

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Roasted Beet Hummus

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    close-up image of beet hummus in a bowl.

    A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.

    overhead image of roasted beet hummus in a bowl with crackers on the side

    I had the BEST roasted beet hummus a few weeks ago while visiting Salt Lake City, Utah. It was perfectly smooth, tangy, and all-around delicious. We ordered it as an appetizer ahead of our meal, but I quickly (…like ate the whole bowl in under a minute) filled up on it. So as I was sitting there, belly fuller than full on the most incredible beet hummus, I took out my phone and made a note to recreate that out-of-this-world appetizer recipe as soon as I got home!

    Fast forward a few days, I’m home and stocked up on everything I’ll need for this recipe. Roasted beets, cans upon cans of chickpeas, tahini, olive oil, plenty of garlic, lemons, and of course salt. I quickly began experimenting and I can’t lie, it took a few tries, but I eventually achieved that same flawless, stunningly pink beet hummus as I had in SLC!

    What You’ll Need

    Roasted Beets – Use as many or as few roasted beets in this recipe as you’d like! I bought pre-roasted beets to save myself a bit of time, but you can definitely roast the beets yourself instead. For instructions on how to cook beets, check out this post I wrote for 40 Aprons.

    Chickpeas – Chickpeas are the base to every single hummus recipe out there! They’re high in protein, and blend up super smooth, creamy, and delicious. You can of course cook your own chickpeas for this recipe, but I almost always opt for the pre-cooked canned chickpeas in my recipes. They’re easier, just as good, and will save you a bunch of time. Regardless of what kind of chickpeas you’re using for this recipe (canned or homemade), be sure to drain and rinse them well ahead of placing them in a food processor or blender.

    Tahini – Here’s another ingredient you’ll find in all hummus recipes. Tahini is ground sesame seeds, it has a nutty flavor with a slightly bitter finish. This nut-free spread is delicious on its own, slathered on toast, and of course, in this easy beet hummus recipe.

    roasted beet hummus being scooped out of a bowl with a cracker

    Top Tips

    • Use either a food processor or high-speed blender to blend all ingredients together! I’ve tested both appliances for this recipe, and they honestly both work great. The food processor achieved an ever-so-slightly smoother beet hummus, but the difference was negligible.
    • Homemade hummus can be stored in an airtight container in the fridge for up to 4 days. Yes, the store-bought kind lasts longer, but doesn’t even come close in flavor and freshness to this homemade recipe!
    • Serve this easy snack or appetizer however you’d like! I went with gluten-free crackers, but pita bread, or even a sliced baguette would pair beautifully with this recipe. Also, for an even healthier option, serve your beet hummus with fresh cut veggies such as cucumber, carrots, and bell peppers!

    This Roasted Beet Hummus Is…

    • Plant-Based
    • Vegan
    • Gluten-Free
    • Nut-Free
    • Super Healthy
    • & Delicious!
    No ratings yet

    Roasted Beet Hummus

    A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.
    Print Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8 servings

    Ingredients

    • 1-2 roasted beets
    • 1 (15-ounce) can chickpeas, drained and rinsed
    • 1/3 cup tahini
    • 1/3 cup olive oil
    • 1-2 garlic cloves
    • juice and zest from 1/2 lemon
    • 1/2 teaspoon salt, plus more to taste

    Instructions

    • Add all ingredients to a blender or food processor and blend until completely smooth.

    Video

    Notes

  • This roasted beet hummus would also make a great addition to my vegan charcuterie board!

    • Nutrition

    Calories: 300kcal

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