Air Fryer Baked Potatoes with Variations
Servings: 4

- 4 large russet potatoes
- 1 tablespoon of olive oil
- Salt to taste
- Toppings of choice

1. Start by giving your spuds a good wash. Then, pierce each potato several times with a fork – this lets steam escape and keeps your potatoes from turning into little potato grenades in the air fryer.

2. Rub each potato with olive oil. It's like giving those potatoes a mini spa treatment, and it'll make the skins crisp up beautifully.

3. Sprinkle them with kosher salt. It's not just for flavor; it also helps draw out some moisture which, you guessed it, leads to crispier skin.

4. Pop them into the air fryer basket. Space them out so they each have their little personal bubble – no potato likes to be crowded.

5. Cook them at 390°F (or according to your air fryer's manual) for about 35 to 45 minutes. Give them a flip halfway through so they get evenly crisped.

6. They're ready when they feel tender when squeezed – use a potholder, folks, let's not add a trip to the ER to tonight's to-do list.

7. Slice them open, fluff up the inside with a fork, and serve with your favorite toppings.

Variations & Tips:
- If you're feeling fancy, try topping your baked potatoes with a dollop of sour cream, shredded cheese, crispy bacon bits, chives, or even leftover chili for a heartier meal.

- Short on time? Cut the potatoes into halves or quarters before cooking to speed up the process, though you'll miss out on the traditional 'baked potato' look.

- For a different flavor profile, experiment with garlic powder, paprika, or any of your favorite herbs mixed into the olive oil before rubbing it on the potatoes.