Wash and dry your potatoes and then prick holes into them carefully using a fork. Rub with olive oil and season generously with salt and pepper to make sure they’re all coated.

Air fry at 400 degrees for about 35-40 minutes, flipping halfway through. The exterior should be crispy and the inside tender and fluffy.

Meanwhile, shallow fry some sliced shallot in oil until golden and crispy. Set to the side on some paper towel and season with salt immediately. These will be used to garnish the jacket potatoes at the end.

Combine the sour cream with chopped herbs and also set to the side to use when plating everything up.

Once the potatoes are fully cooked, let cool slightly and then make a lengthwise cut down the middle of the potato (stop about ¾ of the way down so you don’t cut through). Then make another lengthwise cut perpendicular to the first one (making a cross), and again don’t cut through all the way. Gently press on the ends of the potato to open it up.

Top immediately with butter, and then add on the herbed sour cream, the slices of smoked salmon, the crispy shallots, and more fresh dill/chives and black pepper. Enjoy!