Preheat Air Fryer to 400˚F.
Scrub the potatoes under running water. Pat dry thoroughly with paper towels.
Poke the potatoes all over with a fork.
Brush each potato with olive oil.
Sprinkle potatoes with garlic powder, and season generously with salt, and sprinkle with fresh ground black pepper.
Transfer potatoes to the air fryer basket. Note that you might have to cook the potatoes in batches; I usually do two large potatoes at a time in my 5.8-quart Cosori Air Fryer, but I can fit four medium-sized russet potatoes at once.
Cook the potatoes for 30 minutes; flip over the potatoes and continue to cook for an additional 10 to 15 minutes, or until baked through. Depending on the size of the potatoes, bigger ones might need more time to cook, and smaller potatoes will cook in a shorter period of time. Potatoes are cooked through when a fork slides easily down the middle of the potato. Remove potatoes from the air fryer.
Cut a “cross” at the very top of the potatoes. Do not cut all the way through, just about a ½ -inch deep into the potato.
Using your fingers, start to push the edges of the potatoes inward so that the potato opens up.
Fill the potatoes with your favorite toppings and serve.