1teaspoonneutral oil like canolavegetable or olive oil
1/2teaspoonsaltI like flaky Kosher salt for this
Instructions
Preheat the air fryer to 400°F.
Scrub the potatoes with a vegetable brush and pat dry. Pierce the skins a few times with a fork. Rub the skins lightly with oil then sprinkle generously with salt.
Place the potatoes in the preheated air fryer basket leaving plenty of room for air to circulate around each potato; no touching!
Air fry for 40 to 45 minutes. Check for doneness by inserting a paring knife into the center of the potatoes. If the knife slides in with little resistance, they're ready.
Cut two slits in the tops of the potatoes forming an X. Press in at the ends to push the flesh up and out. Serve as is or season with salt, pepper and butter to taste.
Notes
BEST METHOD to reheat: Preheat air fryer to 375°F. Place potatoes directly in the basket. Heat for 5–8 minutes, turning once, until hot throughout and the skin is crisp. For extra crisp skin, lightly brush the potato with oil before reheating.QUICKEST: Microwave potatoes until heated through. The insides will be fluffy but the skin will not be as crisp.MAKE AHEAD: Potatoes can be made up to 3 days in advance. Cool to room temperature then refrigerate in an airtight container. Don't seal the potatoes in foil or plastic wrap.See original post for tips, toppings and serving ideas. Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.