Baked Potato with Air Fryer

A beginner-friendly air fryer technique for achieving a fluffy interior and crisp skin using Russet potatoes.

Ingredients

• 4 large Russet potatoes
• 1 tablespoon olive oil or melted butter
• 1 teaspoon coarse sea salt or kosher salt
• ¼ teaspoon black pepper
• Optional Toppings: Butter, sour cream, shredded cheddar cheese, crumbled bacon, chopped green onions, or chives

Instructions

1. Scrub the Russet potatoes thoroughly under cold running water to remove any dirt or residue from the skin. Pat them completely dry with a paper towel.
2. Using a fork or a sharp skewer, pierce each potato 4 to 5 times deeply all around to allow steam to escape safely during the cooking process.
3. Rub the entire outer skin of each potato evenly with olive oil or melted butter using your hands or a pastry brush.
4. Sprinkle the coarse sea salt and black pepper evenly over all sides of each oiled potato, pressing gently so the salt crystals adhere tightly to the skin.
5. Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes.
6. Place the seasoned potatoes directly into the air fryer basket in a single layer, leaving a little space between each potato so the hot air can circulate freely.
7. Air fry at 400°F (200°C) for 40 to 50 minutes.
8. Midway through the cooking time (around the 25-minute mark), open the basket and use tongs to flip the potatoes over to ensure even crisping on all sides.
9. Test doneness by ensuring the skin is deeply crisp and a metal skewer or fork slides effortlessly into the center with no resistance.
10. Remove the hot potatoes from the air fryer using tongs. Make a deep lengthwise slit across the top of each potato.
11. Squeeze the ends of the potato gently inward toward the center to push the fluffy, steaming interior up through the opening.
12. Add a generous pat of butter, a dollop of sour cream, shredded cheddar cheese, and fresh chives. Serve immediately while piping hot.

Notes

Choose uniform sizes (roughly 8 ounces each) so they cook at the same rate. Do not wrap in foil, as it traps moisture and results in soft skin. If potatoes are exceptionally large (over 10 ounces each), increase cooking time by 5 to 10 minutes.