Pierce the potato with a fork.
Microwave (covered with a paper towel) for 6 minutes.
Rub with olive oil & sea salt, then wrap in foil.
Air-fry at 180°C for 45 minutes.
Remove foil and air-fry for 10 more minutes until crispy.
Brush with oil and season with sea salt.
Wrap in foil and air-fry at 180°C for 55–60 minutes.
Remove foil and air-fry for 10 more minutes until crispy.
Brush with oil and season with sea salt.
Wrap in foil and bake at 180°C for 1 hour 20 minutes.
Remove foil, increase the temperature to 200°C, and bake for 5–10 more minutes until crispy.
