Ultra-Crispy Air Fryer Baked Potatoes with Salt-Crusted Skins & Fluffy Centers (Better Than Steakhouse)

🛒 Ingredients

• 4 medium-to-large Russet potatoes (approx. 8 oz each), scrubbed clean and bone-dry
• 1.5 tbsp extra-virgin olive oil or avocado oil
• 1.5 tbsp coarse kosher salt or flaky sea salt
• 1/2 tsp garlic powder (optional)
• Classic Steakhouse Loaded Toppings: 4 tbsp salted butter, 1/2 cup sour cream, 1 cup shredded sharp cheddar, 4 strips cooked crumbled bacon, chopped fresh chives or scallions, cracked black pepper

👩‍🍳 Step-by-Step Instructions

1. 1
   Scrub the russet potatoes thoroughly under cold running water. Pat completely dry with clean kitchen towels (dry skin is crucial for crispiness).
2. 2
   Using the tines of a fork, prick each potato 6 to 8 times all over to create steam vents.
3. 3
   Rub each potato generously with olive oil so the entire skin is coated.
4. 4
   Sprinkle coarse kosher salt (and optional garlic powder) all over the oiled skin, rubbing gently with your hands so the salt crystals adhere.
5. 5
   Place potatoes directly into the air fryer basket with space between each potato (do not overlap).
6. 6
   Air fry at 400°F (200°C) for 35 to 45 minutes (depending on potato size), flipping the potatoes halfway through at the 20-minute mark.
7. 7
   Test doneness: Insert a fork or knife into the center; it should slide through with zero resistance like soft butter, and the skin should crackle when squeezed gently with tongs.
8. 8
   Remove potatoes from the air fryer. Using a knife, score a slit down the center. Using clean kitchen towels, push the ends inward to pop the fluffy potato flesh open.
9. 9
   Fluff the steaming interior with a fork. Immediately drop in a pat of cold butter, followed by sour cream, shredded cheddar, crumbled bacon, chives, and cracked black pepper. Serve piping hot!

🥗 Nutrition Facts (Per Serving)