Prep time: 5 mins | Cook time: 12 mins | Servings: 2
Ingredients
2 large Russet potatoes, scrubbed and dried
1 tbsp olive oil or melted butter
1 tsp coarse sea salt or kosher salt
Toppings: 2 tbsp unsalted butter, sliced green onions, sour cream, freshly cracked black pepper, or grated cheddar cheese
Instructions
1. Prep & Microwave: Scrub the potatoes thoroughly and dry completely. Prick all over with a fork 5–6 times. Microwave on HIGH for 5–6 minutes (flipping halfway through) until slightly soft.
2. Oil & Salt: Carefully remove potatoes from the microwave. Rub the skins generously with olive oil or melted butter, then coat with coarse sea salt.
3. Crisp Up: Place the potatoes into an air fryer basket preheated to 400°F (200°C) and crisp for 6–8 minutes (or bake in an oven at 425°F for 15 minutes) until the skin is extra crispy and crackled.
4. Slice & Serve: Slice down the middle lengthwise, gently squeeze the ends together to fluff up the steamy center, and top with a pat of butter, fresh green onions, and black pepper.
Comment “Thank you” below if you love fast, crispy side dish hacks! 🥔✨