Air Fryer Baked Potatoes are the perfect baked potato with crispy skin and fluffy insides. This recipe is simple and takes the guesswork out of making the best baked potatoes. No need to wrap each potato in aluminum foil, only to have to unwrap the hot foil multiple times to see if the potato is cooked through. Air frying allows the hot air to circulate in a small closed environment for perfectly cooked potatoes that have a soft interior and crispy skin.
I like to use russet potatoes for this recipe because they have superior texture and cook up just like potatoes at a high-end steakhouse. The potatoes are brushed with olive oil and sprinkled with salt before going into the air fryer basket for extra flavor. Serve this easy recipe with your favorite toppings for a perfect side dish. For more air fryer recipes, try my air fryer stuffed peppers, air fryer french fries, or air fryer chicken tenders.
What You Need to Make This Recipe
Potatoes – my preference is to use russet potatoes for this recipe because the flesh cooks into a light and fluffy texture. About four 6-8oz potatoes will fit in most air fryer baskets. This recipe also works for red potatoes and sweet potatoes!
Olive Oil – olive oil or another neutral-flavored oil, such as avocado oil, helps the potato skins crisp without drying out.
How to Make Air Fryer Baked Potato
1. Scrub the potatoes well, then air dry so the skins are not wet when you proceed. Preheat your air fryer to 400°F if your model requires it. Poke holes all over the potatoes, 5 to 6 times each, with a fork.
2. Brush the olive oil evenly all over the potatoes, and sprinkle with sea salt.
3. Place the potatoes in the basket of the air fryer, leaving about a ½-inch of space in between each potato. Cook at 400°F for 25 minutes.
4. Flip the potatoes and continue cooking for 20 to 25 minutes until tender or a sharp knife is easily inserted into the potatoes. Let cool for 5 minutes. Once cool enough to handle, cut a lengthwise slit across the top of the potato, squeeze the sides towards the center to open, and fluff the interior with a fork. Serve immediately with your favorite potato toppings.
Pro Tips For Making This Recipe
- Use similarly sized potatoes. For potatoes that are all perfectly cooked at the same time, select similarly sized potatoes. I recommend using potatoes that are 6-8 ounces each.
- Wash and dry the potatoes. Remove any excess dirt from the potatoes by washing them under cool water and scrubbing them with a produce brush. Air dry or pat dry the potatoes with a towel before poking holes and brushing with the olive oil.
- Don’t forget to prick the potatoes. Before air frying, use a fork to prick several holes in each potato, 5-6 times is a good amount. This will help hot air to be released from the potatoes and prevent them from bursting open while cooking.
- Leave room between the potatoes. For the best cooking, leave about ½ inch of space between each potato and place them in a single layer. The potatoes will shrink as they cook but they still need adequate space for the hot air to circulate around them to cook evenly.
- Preheat only if necessary. Not all air fryers need to be preheated before cooking. Check your manufacturer’s instructions and preheat only if required.
- Allow to cool slightly before cutting open. The cooked potatoes will be very hot. Allow them to cool for about 5 minutes before cutting them open and serving. Use tongs to remove them from the air fryer basket, and be careful as hot steam can release as you cut the potatoes.
- Reduce cooking time for smaller potatoes. The exact cooking time will depend on the size of the potato. When cooking smaller potatoes reduce the cooking time by 5-10 minutes total.
- Seasoned potatoes variation. If you’re a fan of enjoying the whole potato, including the skin, add some Italian seasoning, oregano, freshly ground pepper, or chili powder along with the salt before cooking to add extra flavor.
Frequently Asked Questions
Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer, oven, or microwave until the center of the potato is warm. Split the potato in half with a pat of butter for quicker reheating to prevent the potatoes from drying out.
Serve hot air fried baked potatoes with your favorite toppings including crumbled air fryer bacon, shredded cheese, chives, sour cream, and butter. Or try with pimento cheese or a drizzle of queso dip or beer cheese dip. To make the potatoes into a meal with added protein, top with instant pot pulled pork, turkey chili, or serve them alongside air fryer steak and a caesar salad for a steakhouse dinner at home.
Air frying potatoes in a single layer is key to even and efficient cooking. The air fryer circulates air as it cooks so the potatoes need room on all sides. Place the potatoes in a single layer and allow about half an inch between potatoes for the best results. To make a double batch, cook the potatoes in two batches. Once the first batch is done, move them to an oven preheated to 200 degrees Fahrenheit to keep warm while the second batch air fries.
If you love this recipe try these out!
If you’ve tried this air fryer baked potato recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Air Fryer Baked Potato
Equipment
- Air fryer
- Fork
Ingredients
- 4 medium russet potatoes (6-8-ounces/169-225g each)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Toppings:
- butter
- sour cream
- chives
- cheese
- crumbled bacon
Instructions
- Scrub the potatoes well, then air dry so the skins are not wet when you proceed.
- Preheat your air fryer to 400°F, according to the manufacturer’s directions. (Some Air Fryer’s do not require preheating. In this case, skip this step.)
- Prick the potatoes all over, 5 to 6 times each, with a fork. Brush the olive oil evenly all over the potatoes, and sprinkle with sea salt.
- Place the potatoes in the basket of the air fryer, leaving about a ½-inch of space in between each potato.
- Cook at 400°F for 25 minutes. Flip the potatoes and continue to cook for another 20 to 25 minutes or until they are tender and a paring knife is easily inserted into the potatoes.
- Let the potatoes cool for 5 minutes. Once cool enough to handle, cut a lengthwise slit across the top of the potato. Squeeze the sides towards the center to open the potatoes, and fluff the interior with a fork. Top with butter, sour cream, chives, cheese and/or crumbled bacon, as desired. Serve immediately.
Notes
- Use similarly sized potatoes. For potatoes that are all perfectly cooked at the same time, select similarly sized potatoes. I recommend using potatoes that are 6-8 ounces each.
- Wash and dry the potatoes. Remove any excess dirt from the potatoes by washing them under cool water and scrubbing them with a produce brush. Air dry or pat dry the potatoes with a towel before poking holes and brushing with the olive oil.
- Don’t forget to prick the potatoes. Before air frying, use a fork to prick several holes in each potato, 5-6 times is a good amount. This will help hot air to be released from the potatoes and prevent them from bursting open while cooking.
- Leave room between the potatoes. For the best cooking, leave about ½ inch of space between each potato and place them in a single layer. The potatoes will shrink as they cook but they still need adequate space for the hot air to circulate around them to cook evenly.
- Preheat only if necessary. Not all air fryers need to be preheated before cooking. Check your manufacturer’s instructions and preheat only if required.
- Allow to cool slightly before cutting open. The cooked potatoes will be very hot. Allow them to cool for about 5 minutes before cutting them open and serving. Use tongs to remove them from the air fryer basket, and be careful as hot steam can release as you cut the potatoes.
- Reduce cooking time for smaller potatoes. The exact cooking time will depend on the size of the potato. When cooking smaller potatoes reduce the cooking time by 5-10 minutes total.
- Seasoned potatoes variation. If you’re a fan of enjoying the whole potato, including the skin, add some Italian seasoning, oregano, freshly ground pepper, or chili powder along with the salt before cooking to add extra flavor.
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