• Wash and scrub your potatoes clean and pat dry. (If preferred you can peel your potatoes)
  4 med Russet Potatoes
• Preheat airfryer to 400°F
• Place your potatoes onto a wooden spoon, or between a pair of wooden chopsticks and using a sharp knife, cut slits into your potatoes about 2-3mm apart. (The spoon/sticks will act as a guard to keep you from cutting through the potato)
• Rinse your potatoes under cold water and pat dry, or, if you have time, submerge them in a bowl of cold water and allow them to soak for 30-60 min.
• Place your potatoes on a microwave-safe plate and brush them with a layer of oil before covering them with a microwave safe cover or bowl. Cook them in the microwave on high for 2-3 minutes until semi-cooked through.
  3 tbsp extra light olive oil
• Place your potatoes into the preheated airfryer basket and brush with more oil or you can swap over to using melted butter/ghee for more flavor and sprinkle salt on top.
  3 tbsp extra light olive oil, 1 tsp Himalayan salt
• Air fry for 5-6 minutes, then check on them, brush with more oil/butter and set back to airfry for another 5-6 minutes. Repeat this step 2-3 more times or until your potatoes are as browned/crispy as you'd like.
• Remove them and brush with butter one final time and then let them cool for a minute before topping them however you'd like. Serve immediately .

To Finish

• Make the Cheese Stuffed: If you'd like to make them cheese loaded, place a slice of cheese (sharp cheddar is highly recommended) between each cut and allow the residual heat of the potato melt the cheese or you can pop it back into the airfryer for 1-2 additional minutes.
• Toppings: Top with salt, pepper, sour cream/Greek yogurt, chives, bacon, shredded cheese, garlic butter, or any other topping you enjoy.