Bakes Russets aren’t special. Baked potatoes are served on nearly every table in every home and every restaurant in the U.S. When you hear steak and potatoes, you think, baked potatoes, right? But there are baked potatoes, and there are baked potatoes.

I adapted this recipe from America’s Test Kitchen’s “Best Baked Potatoes for Two” recipe, which include not one, not two, but three “secrets” for perfectly fluffy potato flesh encased in a crunchy exterior.

Before we go there, it’s imperative that you use russet potatoes if you want to achieve that delectable contrast. But then you probably already knew that.

The first “secret”, which was new to me, is to brine the potatoes. Not like a pickle – there’s no vinegar or fermentation involved. Brining in this application is just a quick bath in a salty solution before baking. It only takes a minute or two, but it adds so much to the texture and the flavor of the Baked Russets.

The second “secret” isn’t much of a surprise, except in that it was new to me – Baked Russets must be baked to an internal temperature of 205°F for that perfectly fluffy interior. We all use our instant read thermometer on meats, fish, and baked goods to reduce the margin of error. Why not extend this to potatoes? I love stumbling upon a technique that works every time. This is why I’m writing this blog – to capture those recipes and techniques that I can rely on to produce consistent and delicious results.

The third “secret” is to pull each potato out of the oven, cut a slit across the top, and gently smush it in and up to reveal the flesh and release the steam. Note that I said “gently” – do as I say, not as I do!

What makes my take on this recipe unique is the air-fryer. We use our air-fryer almost daily, and it’s perfect for Baked Russets. Why heat up your oven (and your kitchen!) for only two potatoes? I like to pull together the rest of the meal while the potatoes are baking, cleaning up as I go. No muss, no fuss, just perfect Baked Russets every time!