In the meantime, scrub your potatoes clean under running water. Dry them off well with paper towels.
Rub each potato first with olive oil, then with salt. Prick each potato 4-5 times with a fork.
Place the prepared potatoes in the hot basket of your air fryer (careful!). Air fry at 400°F for 30 minutes. Carefully flip the potatoes using kitchen tongs, then finish cooking for another 1 minutes or until the potatoes are buttery soft inside. Split open to serve immediately.
Potatoes: Russet potatoes are best for baked potatoes, as their flesh turns out really fluffy. I recommend using potatoes that each weigh around 10oz.
Salt: I use a fine grain sea salt to rub the potatoes with before baking. Once they are done, I sprinkle on some flaky sea salt as well.
Olive oil: This is my preferred oil to cook with, but feel free to use canola oil or any other cooking oil you use in your kitchen.
Do not skip pricking the potatoes with a fork, this helps them to cook evenly and keeps the skin from bursting.
If you want to fully avoid the oil you can, but I do like to use it because it helps the skin of the potato to crisp up more.
If your potatoes are more than 2oz lighter or heavier than 10oz, you will need to adjust the cooking time. Check 8oz potatoes after 30 minutes, 12oz potatoes and larger will need closer to an hour to cook.