Ingredients:

  • 4 Medium Russet Potatoes (approx. 8-10 oz each)
  • 1.5 tbsp Avocado Oil
  • 1 tbsp Kosher Salt
  • 0.5 tsp Freshly Cracked Black Pepper
  • 0.25 tsp Garlic Powder
  • 4 tbsp Unsalted Butter
  • 0.5 cup Cold Sour Cream
  • 0.25 cup Fresh Chives, finely snipped
  • 4 strips Crispy Bacon, crumbled

Instructions:

  1. Scrub the Russet potatoes thoroughly under cold water to remove grit. Pat them completely dry with a lint-free towel to ensure a crispy skin. Use a fork to prick each potato 6–8 times to allow steam to escape.
  2. In a small mixing bowl, toss the potatoes with avocado oil, kosher salt, black pepper, and garlic powder until every square inch of the skin is evenly coated.
  3. Place the potatoes in the air fryer basket, ensuring they are not touching. Set the air fryer to 400°F (200°C) and cook for 40 to 50 minutes. Flip the potatoes with tongs at the 25-minute mark for even browning.
  4. Test for doneness: the skin should be mahogany-colored and the center soft when squeezed. For maximum fluffiness, ensure the internal temperature reaches 205°F–210°F (96°C–99°C).
  5. Slice a line down the center of each potato and push the ends toward the middle to 'blossom' the interior. Top each with 1 tablespoon of butter, 2 tablespoons of sour cream, chives, and crumbled bacon.