Stop waiting an hour for a potato. The traditional oven method is a massive waste of time that you should have retired years ago. These days, if you want that perfect steakhouse-ready pillowy, fluffy interior with skin so salty and crisp it snaps, you need to stop being a purist and start using the “hybrid” shortcut.
Sure, a microwave is the undisputed king of cooking the inside of a potato quickly, but it can leave the skin a soggy, depressing mess. On the flip side, an air fryer creates an incredible…
