To achieve the best possible texture and flavor, a few simple, high-quality ingredients are all you need.
Ingredients
- 4 large Russet potatoes (approximately 8 to 10 ounces each, scrubbed clean and thoroughly dried)
- 1 tablespoon olive oil or avocado oil
- 1 ½ tablespoons kosher salt or coarse sea salt
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon freshly cracked black pepper
- Optional Toppings: Unsalted butter, Sour cream or Greek yogurt, Fresh chives or green onions, Shredded sharp cheddar cheese, Crispy bacon bits
Instructions
- Start by selecting four evenly sized Russet potatoes. Wash the potatoes thoroughly under cold running water, using a vegetable brush to scrub away any lingering dirt. Once clean, dry the potatoes completely using a clean kitchen towel or paper towels.
- Rub the exterior of each dried potato evenly with olive oil or avocado oil. In a small bowl, mix together the kosher salt, garlic powder, and black pepper. Roll or sprinkle the seasoned mixture generously all over each oiled potato, pressing the salt gently into the skin so it adheres well.
- Preheat your air fryer to 400°F (200°C) for about 3 to 5 minutes if your specific model requires preheating. Place the prepared potatoes directly into the air fryer basket in a single layer. Cook at 400°F (200°C) for 40 to 50 minutes. Halfway through the cooking time (around the 25-minute mark), open the basket and use tongs to flip the potatoes over to ensure even crisping and cooking on all sides.
- The potatoes are ready when the skin is deeply golden, blistered, and crispy, and a sharp knife or skewer slides easily and smoothly into the thickest part of the center with no resistance. If the center still feels firm, continue to air fry in 5-minute increments until fully tender.
- Carefully remove the hot potatoes from the air fryer basket using tongs. Place them on a cutting board or serving plates. Slice a deep cross (an “X”) into the top of each potato using a sharp knife. Using a clean towel or oven mitts, gently squeeze the ends of the potato toward the center to push the fluffy interior up and out. Top immediately with a generous pat of butter, a dollop of sour cream, shredded cheddar, and freshly chopped chives. Serve hot and enjoy!
Notes
Do Not Skip Piercing (Optional, but safe): While modern air fryers cook quickly, poking the potatoes a few times with a fork before oiling can prevent any steam buildup inside the potato. Choose the Right Potato: Russet potatoes (or Idaho potatoes) are the absolute gold standard for baking. Their high starch content and thick, sturdy skin yield a wonderfully fluffy inside and a crispy, flavorful exterior. Yukon Golds can work if you prefer a buttery flavor, but they will not crisp up quite the same way. Do Not Overcrowd: If you are cooking for a larger family, cook the potatoes in batches. Crowding the air fryer basket blocks airflow, resulting in unevenly cooked spots and rubbery skin. Nutrition Information (per single baked potato, plain): Calories: 220 kcal, Carbohydrates: 48 g, Protein: 5 g, Fat: 3 g, Saturated Fat: 0.5 g, Sodium: 450 mg, Fiber: 4 g, Sugar: 1 g.
