toppings of choice{bacon, green onions, sour cream, etc.}
Instructions
Scrub the potatoes and blot with a clean dry towel. Gently poke each spud ~10 times with the tines of a fork.
Add 1 tsp olive oil, kosher salt, and minced garlic to a bowl and drop the potatoes in. Swirl the bowl, making sure you coat all of the skin with the olive oil mixture.
Lightly spray the air fryer basket with olive oil and add the potatoes. Bake at 370 F for 37 minutes. Allow potatoes to cool enough to handle.
Slice in half, and using a spoon, remove all but about 1/4 inch layer of potato. Leave the skins intact.
Brush cavity and outside of potato with a mixture of 1 tsp olive oil and 1 tsp melted butter.
Place cavity-side up in the air fryer and bake at 350 F for 5 minutes.
Carefully add cheese and other desired toppings to the hollowed out potatoes.
Bake at 350 F for an additional 2 minutes. Serve.
Notes
Oven instructions:
Preheat your oven to 375 degrees.
Scrub the outside of your potatoes, and dry off with a clean kitchen towel. Poke 7-10 holes in the skin of the potato using a fork.
In a bowl, add your olive oil, salt, and garlic.
Put two spuds in the bowl and swirl it around until the entire potato is covered in the oil/salt/garlic mixture. Move to a plate. Repeat with other spuds.
Put a piece of foil or a baking sheeting on the bottom rack of your oven. Place the potatoes directly on the rack above the foil/baking sheet.
Bake for 60-90 minutes depending on how many spuds you have. Four potatoes will need 60 minutes, and any more than that will need 90 ish. The potatoes are ready when a sharp knife pierces easily into the skin.
Slice in half, and using a spoon, remove all but about 1/4 inch layer of potatoes. Leave the skins intact.
Brush cavity and outside of potato with a mixture of 1 tsp olive oil and 1 tsp melted butter.
Place cavity-side up on a baking sheet and bake at 425 F for 15 minutes.
Carefully add cheese and other desired toppings to the hollowed out potatoes.
Bake at 425 F for an additional 5-7 minutes. Serve.