Thoroughly scrub potatoes under cold running water to remove any dirt. Pat them completely dry with a paper towel. Using a fork, pierce each potato about 6-8 times all over. This helps steam escape and prevents bursting.

Drizzle olive oil over each potato and rub it evenly over the skin using your hands or a basting brush. Sprinkle generously with sea salt, ensuring good coverage.

Preheat your air fryer to 400°F (200°C) for 5 minutes. (Some air fryers preheat automatically when you set the time and temperature).

Place the prepared potatoes in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary.

Cook for 20 minutes, then carefully open the air fryer basket, flip the potatoes, and continue cooking for another 20-25 minutes, or until the skin is crispy and the interior is fork-tender. The exact time will depend on the size of your potatoes and your air fryer model.

To check for doneness, squeeze the potato gently (use tongs, it will be hot!) – it should yield easily. Alternatively, insert a fork into the thickest part; it should slide in with little resistance. An instant-read thermometer should register 205-210°F (96-99°C) internally.

Carefully remove the baked potatoes from the air fryer. Slice them open, fluff the interior with a fork, and add your favorite toppings like butter, sour cream, chives, cheese, or bacon bits. Serve immediately.