1. Prepare the Potatoes
Wash and scrub the potatoes thoroughly, then pat them completely dry.
Pierce each potato several times with a fork. This allows steam to escape while cooking.
2. Microwave First
Place the potatoes on a microwave-safe plate.
Microwave on high for 5–7 minutes, turning them halfway through. For very large potatoes, you may need another 1–2 minutes.
The potatoes should be starting to soften but still have firm skin.
3. Add the Oil and Salt
Carefully remove the hot potatoes from the microwave.
Brush the skins lightly with olive oil and sprinkle generously with salt.
4. Crisp the Skins
Transfer the potatoes to an air fryer and cook at 400°F (200°C) for 8–12 minutes.
Turn them once halfway through.
The skins should become golden, dry, and crispy.
No air fryer? Place them in a preheated 425°F (220°C) oven for about 15–20 minutes instead.
5. Open the Potatoes
Carefully cut a deep slit across the top of each potato.
Gently squeeze the ends toward the center to open the potato.
Use a fork to fluff the inside.
6. Add Butter and Herbs
Add a generous pat of butter to each hot potato and allow it to melt into the fluffy center.
Season with black pepper and sprinkle with chopped parsley or chives.
7. Add Your Favorite Toppings
For a loaded baked potato, add shredded cheddar cheese, sour cream, crispy bacon, and green onions.
Serve immediately while the potato is hot and fluffy.
Tip: Russet potatoes work especially well because their high starch content creates that wonderfully fluffy interior while the skin becomes crisp and golden.
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