Ingredients:

  • 2 large Russet/Baking Potatoes (approx. 12 oz each)
  • 1 Tbsp Olive Oil (or high-heat neutral oil)
  • 1 tsp Coarse Sea Salt (or Flaky Salt)
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Clean and Dry: Scrub the potatoes thoroughly under cold running water using a vegetable brush to remove any dirt. Crucially, dry the potatoes completely using a clean kitchen towel or paper towels. Moisture inhibits skin crisping.
  2. Prick the Spud: Use a fork or metal skewer to pierce the potato deeply about 8–10 times all over. This allows steam to escape, preventing bursting and ensuring a fluffy interior.
  3. Oil and Season: Drizzle the olive oil over the potatoes and rub thoroughly until fully coated. Sprinkle generously with salt and pepper, ensuring the entire surface is covered.
  4. Pre-heat the Air Fryer: Set the air fryer temperature to 400°F (200°C) and preheat for 5 minutes.
  5. Initial Cook: Place the potatoes directly into the air fryer basket or tray. Ensure they are not touching. Cook for 20 minutes.
  6. Flip and Continue: Carefully flip the potatoes using tongs. Continue cooking for another 15–20 minutes.
  7. Check for Doneness: The potato is done when the skin is deeply crisp and the internal temperature reads 205°F to 210°F (96°C to 99°C).
  8. Rest: Remove the potatoes from the air fryer and place them on a cutting board. Allow them to rest for 5 minutes before serving.
  9. Fluff the Filling: Use a sharp knife to slice a deep X into the top of the potato. Squeeze the sides gently to push the filling upward. Use a fork to immediately scrape and fluff the interior flesh.
  10. Serve Hot: Add a knob of butter, a pinch more salt, and your chosen toppings.