Ingredients
- 4 medium Russet or baking potatoes
- 1–2 tablespoons olive oil
- 1 teaspoon coarse salt
- ½ teaspoon black pepper (optional)
- Butter and your favorite toppings
Instructions
- Preheat your air fryer to 200°C (400°F) for 3–5 minutes.
- Wash and scrub the potatoes, then pat them completely dry.
- Pierce each potato 5–6 times with a fork.
- Rub the potatoes all over with olive oil and sprinkle with salt and pepper.
- Place the potatoes in the air fryer basket in a single layer, leaving space between them.
- Air fry, turning halfway through cooking:
- Small potatoes: 30–35 minutes
- Medium potatoes: 35–45 minutes
- Large potatoes: 45–55 minutes
- Check for doneness by inserting a knife into the center—it should slide in easily, or the internal temperature should reach 98–100°C (210°F).
- Slice open the potatoes, fluff the insides with a fork, add butter, and serve with your favorite toppings.
Delicious Topping Ideas
- Butter, sour cream, and chives
- Cheddar cheese and crispy bacon
- Chili and shredded cheese
- Garlic butter and Parmesan
- Tuna mayonnaise and sweetcorn
- Baked beans and grated cheddar
Tips for the Best Baked Potatoes
- Don’t wrap them in foil—the skins become much crispier without it.
- Choose potatoes that are similar in size so they cook evenly.
- For extra-crispy skins, brush with a little more oil during the last 5 minutes of cooking.
- Reheat leftover baked potatoes in the air fryer at 180°C (350°F) for 5–8 minutes until hot and crispy.