Ingredients:

  • 3 large Russet potatoes (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 3 tbsp unsalted butter
  • 1/4 cup sour cream
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Scrub the potatoes clean under cold water and pat them completely dry with paper towels.
  2. Use a fork to poke 5-6 holes into each potato to allow steam to escape during cooking.
  3. Rub each potato thoroughly with olive oil, ensuring every inch of the skin is coated.
  4. Sprinkle kosher salt over the potatoes, rubbing it into the oil to create a seasoned crust.
  5. Place the potatoes in the air fryer basket, leaving space between them for airflow.
  6. Set the air fryer to 400°F (200°C) and cook for 35–45 minutes until the skin is deep golden brown and a knife slides into the center without resistance.
  7. Remove the potatoes and let them rest for 2 minutes.
  8. Slice a slit down the center and use your thumbs to pinch the ends toward the middle to pop the fluffy interior upward.
  9. Top with unsalted butter, sour cream, and chopped fresh chives if desired.