Air Fryer Baked Russet Potatoes (Print-Friendly Version)
Whole russets cook until their centers are tender beneath an oiled skin. Large potatoes may take substantially longer than thirty minutes.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 4 medium-sized russet potatoes, washed and scrubbed thoroughly
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1 teaspoon black pepper
05 - Butter
06 - Sour cream
07 - Chives
08 - Cheese
09 - Bacon bits
# How to Make It:
01 - Scrub potatoes, dry well and pierce each several times with a fork. Rub with the measured oil, salt and pepper.
02 - Heat the air fryer to 400°F according to its manual. Arrange potatoes with space for air circulation, using batches if needed.
03 - Cook thirty minutes, turning midway, then test the thick center with a skewer or knife. Continue in five-minute intervals until it slides through easily.
04 - Rest briefly, split carefully to release steam and add chosen toppings. Use fully cooked bacon if topping with bacon bits.
# Extra Suggestions:
01 - Similar-sized russets finish closer together. Check the largest individually instead of assuming the whole basket is done.
02 - Clinging water delays browning and makes the oil harder to spread evenly.