Name: Air Fryer Baked Potato
Prep time: 5 min
Cook time: PT-488376H36M28S
Total time: PT-488376H36M28S
Cuisine: American
Ingredients: Russet potatoes (similar in size for even cooking); Olive oil (or cooking spray); Fine sea salt (or any salt)

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Air fryer baked potatoes have everything I love in a baked potato — a crispy, salty skin with a fluffy, tender inside. I enjoy how quickly they cook in the air fryer compared to the oven, and the results are consistently perfect. They make a great side dish for steak, chicken, or even a full baked potato bar with all the toppings.

Why You’ll Love This Recipe

I like how the air fryer gives potatoes a crispy exterior without needing foil or a long oven bake time. The skin turns golden and flavorful, while the inside stays soft and fluffy. I also appreciate that this recipe uses just a few simple ingredients and doesn’t require preheating the air fryer. It’s a hands-off cooking method that always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes (similar in size for even cooking)
Olive oil (or cooking spray)
Fine sea salt (or any salt on hand)

Directions

I wash and scrub the potatoes under running water, then dry them well.
Using a fork, I poke each potato 4–5 times so steam can escape during cooking.
I rub the potatoes all over with olive oil and sprinkle them generously with salt.
I place the potatoes in the air fryer basket, leaving space for air to circulate.
I cook at 400°F in a basket-style air fryer (or 375°F in a toaster-style air fryer) for 35–45 minutes, flipping halfway through.
I check for doneness by piercing the center with a knife — it should slide in easily. If not, I cook for another 3–5 minutes as needed.

Servings and timing

This recipe makes 4 servings. Cooking time is about 35–50 minutes depending on potato size, plus 5 minutes for prep.

Variations

I sometimes sprinkle garlic powder or smoked paprika on the skins before cooking for extra flavor.
For a cheesy twist, I slice the potatoes open after cooking and top them with shredded cheese, letting it melt from the residual heat.
I like making twice-baked potatoes by scooping out the flesh, mixing it with sour cream, cheese, and chives, then returning it to the skins.

Storage/reheating

I store leftover baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I place them back in the air fryer at 375°F for about 5–8 minutes until warmed through, which restores the crispy skin.

FAQs

Do I need to wrap the potatoes in foil for the air fryer?

No, I skip foil because it traps steam and prevents the skin from crisping.

What type of potato works best?

I prefer Russet potatoes for their fluffy interior and sturdy skin.

Can I make them ahead of time?

Yes, but I like them best fresh. If I make them ahead, I reheat them in the air fryer to restore crispiness.

How do I know when they’re done?

I check by sliding a knife into the center — if it goes in easily, they’re ready.

Can I cook sweet potatoes the same way?

Yes, sweet potatoes cook well in the air fryer, though they may take slightly less time depending on their size.

Conclusion

These air fryer baked potatoes are my go-to when I want a quick, easy, and delicious side dish. I love how the skin gets perfectly crisp while the inside stays soft and warm. Whether I’m serving them simply with butter and chives or loading them with toppings, they always hit the spot.