This Air Fryer Baked Potato recipe delivers crispy, golden skins and a light, fluffy interior every time. It’s an easy side dish or a satisfying meal with your favorite toppings.
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- ½ teaspoon black pepper (optional)
- ½ teaspoon garlic powder (optional)
Optional Toppings
- Butter
- Sour cream
- Shredded cheddar cheese
- Crispy bacon bits
- Chopped chives or green onions
- Steamed broccoli
- Chili
- Salsa
Instructions
- Wash and scrub the potatoes thoroughly, then pat them completely dry.
- Pierce each potato 4–5 times with a fork.
- Rub the potatoes with olive oil.
- Sprinkle evenly with salt, pepper, and garlic powder, if using.
- Preheat the Air Fryer to 400°F (200°C) for 3–5 minutes.
- Place the potatoes in the Air Fryer basket in a single layer, leaving space between them.
- Air fry at 400°F (200°C) for 35–45 minutes, turning the potatoes halfway through cooking.
- Check for doneness by inserting a fork or knife into the center—it should slide in easily. Larger potatoes may need an additional 5–10 minutes.
- Slice each potato open, fluff the inside with a fork, add a little butter, and top as desired.
Prep Time
- Prep Time: 5 minutes
- Cook Time: 35–45 minutes
- Total Time: 40–50 minutes
Tips
- Russet potatoes are the best choice because their high starch content creates fluffy interiors and crispy skins.
- Avoid wrapping potatoes in foil, as it traps steam and prevents the skin from becoming crisp.
- If cooking multiple potatoes, avoid overcrowding the basket to allow proper air circulation.
- Store leftover baked potatoes in the refrigerator for up to 4 days. Reheat in the Air Fryer at 350°F (175°C) for 5–7 minutes to restore the crispy skin.
Enjoy your crispy, fluffy Air Fryer Baked Potatoes with all your favorite toppings