- 4 medium russet potatoes
- 1 Tablespoon olive oil
- 2 teaspoons coarse kosher salt
- Salted butter
- Sour cream
- Shredded cheese
- Bacon bits
- Chopped green onions
Wash the russet potatoes well and pat them dry. Poke each potato a few times (at least 5 times) with a fork.
Rub the potatoes on all sides with olive oil and sprinkle them with kosher salt.
Place the potatoes in the air fryer and cook them at 400F for 20 minutes. Flip the potatoes and cook for an additional 20-25 minutes, or until the potatoes are fork tender.
Slice and serve with your favorite toppings. Enjoy immediately or store any leftovers in an airtight container in the fridge for up to three days.
- Type of potatoes: You can use any type of potato for this recipe, although we recommend using russet potatoes because they are classic and have a thicker skin that will hold up well to air frying. However, you can use any type of potato you like. Just keep in mind that cooking times may vary depending on the size and type of potato you use.
- Storage: Leftover baked potatoes can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Potatoes are best when reheated in the oven or air fryer, not the microwave. When reheating, I recommend preheating your oven or air fryer to 400F and cooking for 5-10 minutes, or until heated through.
Calories: 199kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 1173mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg