Air Fryer Baked Potato

This Air Fryer Baked Potato has a perfectly crispy, seasoned skin and a light, fluffy interior. It’s an easy side dish or meal that’s ready faster than a traditional oven-baked potato.

Ingredients

• 4 medium russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon coarse salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)

Optional Toppings

• Butter
• Sour cream
• Shredded cheddar cheese
• Crispy bacon bits
• Chopped green onions or chives
• Steamed broccoli
• Chili

Instructions

1. Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
2. Wash and scrub the potatoes thoroughly, then pat them completely dry.
3. Pierce each potato 4–5 times with a fork.
4. Rub the potatoes with olive oil and season evenly with salt, pepper, and garlic powder.
5. Arrange the potatoes in a single layer in the air fryer basket, leaving space between them.
6. Air fry for 35–45 minutes, turning halfway through cooking.
7. Check for doneness by inserting a fork or knife into the center—it should slide in easily. Large potatoes may need an additional 5–10 minutes.
8. Slice each potato open, fluff the inside with a fork, and add your favorite toppings.

Cooking Time

• Prep Time: 10 minutes
• Cook Time: 35–45 minutes
• Total Time: 45–55 minutes

Servings: 4

Tips

• Russet potatoes are the best choice for crispy skins and fluffy interiors.
• Dry the potatoes well before oiling to help the skins become extra crisp.
• Don’t overcrowd the air fryer basket—air circulation is key to even cooking.
• For loaded baked potatoes, top with butter, cheddar cheese, bacon, sour cream, and chives.
• Leftover baked potatoes can be stored in the refrigerator for up to 4 days and reheated in the air fryer at 350°F (175°C) for 5–7 minutes.