1. Prepare the potatoes
Wash and scrub the potatoes thoroughly. Pat them completely dry.
Pierce each potato several times with a fork.
2. Microwave first
Place the potatoes on a microwave-safe plate.
Microwave on high for 5–7 minutes, turning them halfway through. Cooking time will vary depending on the size of the potatoes.
They should be tender enough to pierce easily with a fork.
3. Add the crispy coating
Carefully remove the hot potatoes from the microwave.
Brush each potato lightly with olive oil and sprinkle generously with salt.
4. Crisp the skins
Transfer the potatoes to an air fryer or preheated oven.
Air fryer: Cook at 400°F (200°C) for 8–12 minutes.
Oven: Bake at 450°F (230°C) for about 10–15 minutes.
Cook until the skins are golden and crisp.
5. Open the potatoes
Carefully cut a deep slit lengthwise across the top of each potato.
Gently squeeze the ends to open the potato and fluff the inside with a fork.
6. Add your toppings
Add a generous pat of butter and let it melt into the fluffy potato.
Top with sour cream, shredded cheese, green onions, bacon bits, or your favorite toppings.
7. Serve
Serve immediately while hot.
Crispy outside, fluffy inside, and ready in a fraction of the time! 🥔🧈
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