Ingredients
Method
- Wash and scrub Russet potatoes thoroughly, then pat them completely dry.
- Pierce each potato 8-10 times all over with a fork.
- Place potatoes in the air fryer basket. Brush with olive oil, then sprinkle with salt and pepper.
- Air fry at 400ºF for 40-45 minutes, flipping once for even crisping.
- Carefully remove hot potatoes. Serve immediately with butter or your favorite toppings.
Notes
- For the ultimate crispy skin, ensure your Russet potatoes are completely dry after washing. Any moisture will steam rather than crisp. I've found patting them vigorously with paper towels makes a significant difference.
- The internal temperature is your best guide for doneness. A perfectly baked potato should reach 210°F (99°C). Insert a meat thermometer into the thickest part of the potato to check.
- To store leftovers, let the baked potatoes cool completely, then wrap individually in foil and refrigerate for up to 3-4 days. Reheat in the air fryer at 350°F (175°C) for 10-15 minutes for renewed crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- The internal temperature is your best guide for doneness. A perfectly baked potato should reach 210°F (99°C). Insert a meat thermometer into the thickest part of the potato to check.
- To store leftovers, let the baked potatoes cool completely, then wrap individually in foil and refrigerate for up to 3-4 days. Reheat in the air fryer at 350°F (175°C) for 10-15 minutes for renewed crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.