
American · 400°F · 40 min
Air Fryer Baked Potato
Russets with a dry, salted skin and a steaming interior: faster than the oven, crisper than the microwave.
Sliced apples tossed in butter, cinnamon and brown sugar until tender and caramelized. Serve over ice cream, yogurt or oatmeal. Ready in about 15 minutes.

Honeycrisp, Granny Smith or Pink Lady hold shape. Soft apples collapse into sauce.
A single layer browns. A pile steams.
The sugar sticks best when the fruit is still hot from the basket.
Prep 8 min · Cook 12 min · Total 20 min · 4 servings
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Toss the apple slices with melted butter, brown sugar, cinnamon, salt and vanilla until evenly coated.

Preheat the air fryer to 375°F (190°C).
Arrange the apples in a single layer. Cook 10-12 minutes, shaking once, until edges caramelize and the centers are tender.

Serve warm, with ice cream or a spoon of yogurt if you like.

American · 400°F · 40 min
Russets with a dry, salted skin and a steaming interior: faster than the oven, crisper than the microwave.

American · 350°F · 8 min
Bananas split in the peel, stuffed with chocolate and marshmallows, then heated until molten. Campfire dessert energy with no open flame.

American · 375°F · 16 min
Juicy boneless chicken breast with a clear temp-and-time path: even thickness, 375°F, pull at 165°F.