SilentSeeker
Culinary Explorer
Hey all! I've got a fantastic recipe that's as easy to make as it is yummy! Perfect for busy days or when you need a quick treat. Plus, it's kid-approved! Get ready to whip up something delicious in no time. Let's get cooking!
Ingredients
Ingredients
- 4 medium to medium-large russet potatoes (about 10 ounces each)
- 1 tablespoon olive oil, divided
- 1/2 teaspoon kosher salt, divided, plus more for serving
- Freshly ground black pepper, unsalted butter, shredded sharp cheddar, sour cream, and/or scallions, for serving (as desired)
Method
- Prepare the air fryer and potatoes:
Preheat the air fryer to 390°F if your air fryer requires preheating. If your air fryer has multiple settings, use the “air fry” setting.
Wash and scrub the potatoes and pat them dry with a towel.
Poke each potato all around about 16 times with a fork. Rub each potato with 3/4 teaspoon olive oil and 1/8 teaspoon kosher salt. - Air fry the potatoes:
Place the potatoes into the basket of the air fryer, leaving about 1 inch between each potato. - Return the basket to the fryer and cook at 390°F until the potatoes are fork tender and the skin is golden brown and crisp, 40 to 50 minutes, flipping each potato halfway through cooking.
Serve:
Remove the potatoes from the air fryer with a pair of tongs. Using a sharp knife, slice each potato through the top lengthwise (without cutting all the way through) to reveal the steamy interior.
Use a fork to fluff the insides of the potato. Season and top as desired with more salt, freshly ground black pepper, unsalted butter, shredded sharp cheddar, sour cream, and/or scallions. Serve immediately while the insides are still hot and the skin is still crispy.
The potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prepare the air fryer and potatoes: