Preheat a 5- or 6-quart air fryer to 400°F for 3 minutes.
Prick all the russet potatoes all over with a fork.
Carefully pull out the air-fryer pan and basket; place the potatoes in the basket, spray them with olive oil, and sprinkle with salt flakes.
Slide the pan and basket back into the appliance, keeping the temperature set at 400°F.
Set the timer for 40 minutes, turning the potatoes halfway through the cooking time, until they are tender when pierced with the tip of a knife.
Transfer the cooked potatoes to plates.
Cut a cross in the top of the potatoes and squeeze upwards from the bottom to open them up.
Serve the potatoes topped with butter or with one of the suggested toppers.
For the Nachos Topper:
Heat the chili beans in a small saucepan.
Top the opened potatoes with corn chips and then the beans.
Scatter shredded cheddar cheese over the beans.
Return the topped potatoes to the air fryer, keeping the temperature set at 400°F and setting the timer for 2 minutes to cook until the cheese melts.
To serve, add sour cream, sliced jalapeno, cilantro leaves, your favorite salsa, and season with salt and pepper to taste.
For the Baked Barbecue Beans Topper:
Place the halved cherry tomatoes in a medium saucepan with the baked beans, Dijon mustard, and smoky barbecue sauce.
Cook the mixture over medium heat, stirring occasionally, until it's heated through.
Top the opened potatoes with the baked bean mixture and finely grated Parmesan.
Season to taste with salt and pepper.
Notes / Tips / Wine Advice:
To reduce the air fryer time, you can parcook the potatoes first by pricking them all over with a fork and microwaving them on high for 8 minutes or until they become soft. After that, bake them in the air fryer for 15 minutes.