A perfectly cooked Air Fryer Baked Potato has a crispy, seasoned skin and a soft, fluffy center. It’s an easy side dish or can be loaded with your favorite toppings for a satisfying meal.
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon coarse sea 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
- Scrub the potatoes thoroughly under cold water and pat them completely dry.
- Pierce each potato 4–5 times with a fork.
- Rub the potatoes with olive oil, then season with the salt, pepper, and garlic powder.
- Preheat the Air Fryer to 400°F (200°C) for 3–5 minutes.
- Arrange the potatoes in a single layer in the Air Fryer basket, leaving space between them.
- Air fry for 35–45 minutes, turning them halfway through cooking.
- Check for doneness by inserting a knife or fork into the center. It should slide in easily. If needed, cook for an additional 5–10 minutes, depending on the size of the potatoes.
- Let the potatoes rest for 2–3 minutes, then slice them open and fluff the insides with a fork.
- Add butter and your favorite toppings before serving.
Prep Time
- Prep Time: 5 minutes
- Cook Time: 35–45 minutes
- Total Time: 40–50 minutes
Tips
- Russet potatoes are ideal because they develop crispy skins and fluffy interiors.
- Avoid wrapping potatoes in foil, as it traps moisture and softens the skin.
- For extra-crispy skins, lightly spray the potatoes with oil during the last 5 minutes of cooking.
- Leftover baked potatoes can be refrigerated for up to 4 days and reheated in the Air Fryer at 350°F (175°C) for 5–7 minutes.
Enjoy your crispy, fluffy Air Fryer Baked Potato with all your favorite toppings