First, choose 3 potatoes of the same variety and of roughly the same size and make sure they fit the size of your air fryer basket. Scroll up in this post for tips on how to choose potato varieties for air fryers.
In a small mixing bowl, mix olive oil, salt, pepper, and garlic powder. Set aside.
Scrub the potatoes under cold tap water to clean their skin and roughly pat dry the skin with a clean kitchen towel or absorbent paper. Use a fork or knife to pierce each potato skin several times on all their surface.
Rub the skin with olive oil - you can use a pastry brush or massage potatoes with your hands.
Place the oil potatoes in the air fryer basket, making sure they don't touch each other.
Air fry at 390°F (200°C) for 40 minutes, flipping them halfway using tongs - this makes sure the potatoes air fry evenly on both sides. Keep air frying until soft in the center - you should be able to pierce the potato with a knife, and the skin is crispy and golden brown. Note that cooking time varies based on the potato size. The potatoes are ready when you can easily insert a knife in the center, and the skin is crispy/golden. If not, keep air frying by an extra 5 minutes burst, checking every 5 minutes.
Remove the baked potatoes from the basket using tongs or oven mitten and transfer them to a chopping board. Cool for 10 minutes.
Slice the potato down the center, lengthwise, and use a spoon to scoop out the inside.
Mash the scooped out potato with a fork or potato masher and combine with any toppings like olive oil, or vegan butter, salt, and pepper.
Scoop the potato mixture back to the potato skin, top with cheese or vegan diced bacon if you like.
Air fry again at 350°F (180°C) until the filling is hot and the skin is ultra crispy.
Serve with a dollop of extra vegan butter and herbs.