Low Sodium Air Fryer Baked Potato

Russet potatoes go straight into the air fryer basket after a good scrub and a fork-piercing all over, then cook until the skins turn deeply crisp and the inside is pillowy soft all the way through. A light rub of olive oil before cooking is what gives that crackly, golden exterior, while black pepper adds a little bite without any heavy seasoning doing the work. Forty to fifty minutes in the basket, with one flip halfway, is all it takes to get a fork to slide through with zero resistance. Once it's done, the top gets sliced open and pressed at the ends to fluff up that steamy interior, ready for whatever toppings you like. It's a simple, hands-off side that fits neatly into a low-sodium approach to eating without sacrificing that classic baked-potato satisfaction. Chopped chives on top add a fresh, herby finish that makes it feel like more than a basic side dish.

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