Air Fryer Baked Potatoes

• 4russet potatoes — 10–12 oz each, scrubbed hard and dried
• 1 tbspolive oil
• 1 tspcoarse sea salt — or kosher salt
• —toppings of your choice — butter, sour cream, chives, cheese — all optional, all served on the side; the potato itself stays allergen-free

Method

1. 01

   Scrub the potatoes like they owe you money, then dry them completely. Prick each one 6–8 times with a fork — skipping this occasionally ends with a split potato and a cleanup job.

2. 02

   Rub each potato all over with olive oil, then roll it in coarse salt. The oil crisps the skin; the salt seasons it and pulls surface moisture out as it cooks.

3. 03

   Set them straight in the basket with space between — no foil, ever. Foil steams the skin and undoes the whole point. Air fry at 400°F for 40–50 minutes, flipping once at the halfway mark.

4. 04

   Start checking at 40 minutes: a skewer should slide to the center with zero resistance, or an instant-read thermometer should read 205–210°F in the middle. A 12-ounce potato usually wants the full 50.

5. 05

   Squeeze the ends toward each other so the potato bursts open along its pricks, fluff the inside with a fork, and load it up at the table — toppings stay on the side so everyone builds their own.