2tablespoonsolive oil or avocado oil (you can also use olive oil or avocado oil spray)
¼teaspooncoarse ground black pepper
Scrub potatoes clean and pat dry. Pierce the skin of each potato a few times with a sharp knife or fork. Coat outside of potatoes with oil, salt, and pepper.
Cook in air fryer at 400°F for 25 minutes, flip over, and continue to cook for 15 to 20 minutes or until tender when pierced with a fork.
Serve immediately with desired toppings.
Storage Tips: Never store uncooked potatoes in the fridge, where the starch will turn to sugar. Store potatoes in a paper sack (not plastic), mesh bag, or box in a cool dark place. Baked potatoes, wrapped well, can be stored in the refrigerator for up to four days. Baked potatoes don't freeze well.
Reheating Suggestions: For best results, let them come to room temperature first, then place them right on the rack of a preheated oven (350°F) for ten to fifteen minutes or until heated through. They can also be reheated in the air fryer.