You'd grab one of those potatoes and slab on the butter, sour cream, and bacon bits. Those potatoes were so good they could be eaten alone. In fact, when times were tough, mom may have put an array of toppings on the table and that dinner would stand alone with a salad.
If you haven't tossed potatoes into your air fryer, you are in for a real treat. Once this recipe is given a whirl you'll no longer nuke your potatoes any longer.
4 medium Russet potatoes scrubbed clean and dried
2 teaspoons olive oil
1 teaspoon kosher salt
Prick each of the potatoes with a fork or sharp knife. Rub the potatoes with olive oil and sprinkle with salt. Then, arrange the potatoes in the air fryer basket, making sure to leave ample room around the potatoes for the air to circulate as the potatoes cook.
Set the heat to "potato" and the timer for 30 minutes. At 30 minutes, pull open the air fryer and gently press on the sides of the potato. If it easily yields, the potato is done. If not, return it to the basket and set the timer for up to 10 more minutes.
Split open the baked potatoes with a knife and add your preferred toppings.