Ingredients:

  • 2 large Russet potatoes (approximately 8-10 ounces/225-285g each), scrubbed clean
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon kosher salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)

Instructions:

  1. Wash and thoroughly dry the potatoes. Prick each potato multiple times with a fork (this is crucial for steam release!).
  2. In a small bowl, combine olive oil, salt, and pepper. Brush (or rub with your hands/paper towel) the potatoes evenly with the oil mixture, ensuring all surfaces are coated.
  3. Place the potatoes in the air fryer basket, ensuring they aren't overcrowded (cook in batches if necessary). Air fry at 400°F (200°C) for 40-50 minutes, flipping halfway through. The potatoes are done when easily pierced with a fork and the skin is crispy and slightly wrinkled.
  4. Carefully remove the potatoes from the air fryer. Cut open each potato lengthwise and fluff the insides with a fork. Top with your favourite fillings and serve immediately.