Ingredients

The following ingredients have 4 Servings
  • 4 medium russet potatoes (6-8 ounces each)
  • 1 tablespoon neutral oil (plus more as needed)
  • 1 tablespoon coarse sea salt (more or less to taste)

Instruction

  • Preheat air fryer to 400° Fahrenheit. Wash potatoes well under running water and scrub with vegetable scrubber or brush to remove any surface dirt. Use paper towels to dry each potato completely then set potatoes on cutting board.
  • Carefully poke each potato with tines of fork, creating small vent holes over entire potato surface. Gently rub entire surface of each potato with neutral oil, then sprinkle sea salt over potatoes to taste.
  • Place salt-crusted potatoes in air fryer basket, working in batches as needed if using especially large potatoes or if air fryer is small. Place basket in preheated air fryer and cook potatoes 30 minutes.
  • After 30 minutes, remove basket from air fryer. Test potato doneness by poking potatoes with tines of fork - fork should easily pierce skin and inner flesh of potatoes. If fork does not easily pierce potatoes, return basket to air fryer. Cook potatoes another 5 minutes, then check doneness again. Repeat as needed until potatoes are ready.
  • When potatoes are ready, remove basket from air fryer and carefully transfer potatoes to cutting board. Slice potatoes down center with knife, being careful not to cut potatoes in half. Note: after slicing potatoes, wear oven mitts or use kitchen towel to cover hands and gently press on sides of potato to open center slice and allow steam to escape.
  • Dress baked potatoes with desired toppings (see Notes for suggestions) and serve immediately.