Crispy Air Fryer Baked Potatoes

Ingredients

Core Ingredients

• 4 medium-to-large Russet potatoes (approx. 7–8 oz / 200–225g each), thoroughly washed and scrubbed
• 1.5 tablespoons extra-virgin olive oil (or avocado oil)
• 1 teaspoon coarse sea salt or kosher salt
• ½ teaspoon garlic powder (optional)
• ½ teaspoon freshly cracked black pepper

Loaded Serving Suggestions

• 4 tablespoons salted butter , softened
• ½ cup sour cream (or Greek yogurt)
• ¾ cup sharp cheddar cheese , freshly shredded
• 4 slices cooked bacon , crumbled
• 2 tablespoons fresh chives or green onions, thinly sliced

Instructions

1. Scrub the Russet potatoes thoroughly under cold running water to remove all dirt and debris. Pat them completely dry using paper towels or a clean kitchen cloth. Crucial step: Extra surface moisture hinders skin crispiness.
2. Using a fork, pierce each potato 5 to 6 times across all sides. Piercing creates ventilation channels, allowing internal steam to escape safely without causing the potato skin to burst under high pressure.
3. Drizzle the olive oil evenly over all four potatoes. Use your hands to rub the oil across the entire surface, ensuring every patch of skin is lightly coated. Generously sprinkle coarse sea salt, black pepper, and garlic powder over all sides. The salt sticks to the oil and draws out surface moisture for maximum crunch.
4. Preheat your air fryer to $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) for 3 minutes. Place the potatoes in the air fryer basket in a single layer, ensuring they do not touch each other.
5. Air fry at $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) for 20 minutes . Open the basket and use tongs to flip each potato 180 degrees. Air fry for an additional 20 to 25 minutes .
6. Insert a knife or wooden skewer into the thickest part of the potato. It should slide in effortlessly with zero resistance. If using an instant-read thermometer, the internal temperature should read between $205^\circ\text{F}$ and $212^\circ\text{F}$ ( $96^\circ\text{C}$ – $100^\circ\text{C}$ ) for optimal fluffiness. If still firm, air fry for another 5 minutes.
7. Remove potatoes carefully using tongs. Allow them to rest for 2 minutes. Slice a line down the center lengthwise, then gently push both ends toward each other to pop the interior open. Use a fork to fluff the steamy interior flesh. Top immediately with butter, shredded cheddar, sour cream, bacon bits, and chopped chives.

Nutrition

Calories: 235 kcal — · Protein: 5.1 g 10% · Fat: 5.2 g 7% · Carbohydrates: 42.5 g 15% Dietary · Saturated Fat: 0.8 g 4% Trans · Fiber: 4.8 g 17% · Sugar: 1.8 g — · Sodium: 580 mg 25%