Step 1: Wash and Pierce: Scrub the potatoes under running water — a vegetable brush works best — to remove all surface dirt. Pat completely dry with a kitchen towel. Using a fork, pierce each potato 6–8 times on all sides, about 1cm deep. Do not skip this step. As the potato heats, internal moisture turns to steam. Without vent holes, that steam builds pressure and can cause the potato to burst open inside your air fryer — not dangerous, but incredibly messy. Image alt text: Air fryer baked potato step 1: clean russet potato being pierced with a fork, 6-8 holes across the surface

Step 2: Oil and Salt the Skin: Brush the entire surface of each potato with a thin layer of olive oil, then sprinkle generously with coarse sea salt. The oil helps the salt stick and conducts heat into the skin, accelerating dehydration. The salt isn't just for flavor — those coarse crystals create intermittent bursts of salinity and texture across the crust. Image alt text: Air fryer baked potato step 2: potato brushed with olive oil and coated with coarse sea salt, glistening

Step 3: Air Fry at 200°C (400°F) for 40 Minutes: Place the potatoes directly into the air fryer basket. No preheating needed. Set to 200°C (400°F) and cook for 40 minutes. No need to flip — the spherical shape and circulating hot air ensure even heating from all sides. Around the 20-minute mark, you'll start smelling the potato skin toasting. By 35 minutes, the aroma intensifies and the skins will look deeply golden. Image alt text: Air fryer baked potato step 3: potatoes in air fryer basket, skin turning from brown to deep golden, visible through window

Step 4: Test for Doneness: At 40 minutes, insert a fork into the center of the potato. If it slides through with zero resistance, the potato is done. If you feel a firm core, give it another 5 minutes. Another test: gently squeeze the potato (use an oven mitt or towel — it's hot). If the interior feels soft and yields slightly, it's fully cooked. A perfectly baked potato reaches an internal temperature of about 95–98°C (203–208°F). Image alt text: Air fryer baked potato step 4: testing doneness by inserting a fork through the center, no resistance

Step 5: Split and Load: Place the potato on a plate. Using a knife, cut a cross into the top — don't cut all the way through. Using both hands, squeeze from the ends toward the center. The potato will bloom open along the cross, revealing the fluffy white interior. Drop in a pat of butter, sprinkle with salt and pepper, then load it up: sour cream, shredded cheddar, crumbled bacon, chives — whatever you're in the mood for. Image alt text: Air fryer baked potato step 5: potato split open, fluffy interior topped with butter, sour cream, cheese and chives