Air fryer baked potatoes are a simple, faster way to cook spuds in about 35 minutes. Crispy exteriors and fluffy insides await using this quick and easy air fryer recipe. Say goodbye to long oven wait times! These baked potatoes are a perfect side with dinner, or put some toppings on these easy roasted potatoes and enjoy for lunch or a snack!
Table of contents
Why I love this recipe
Air fryer baked potatoes are a game-changer, delivering perfectly cooked spuds in a fraction of the oven time.
Crispy exteriors and fluffy insides? Yes, please! This method guarantees the ultimate baked potato texture.
No more heating up the entire house! Air frying keeps your kitchen cool and comfortable.
Make-ahead meal prep just got easier. Cook a batch of potatoes and reheat as needed throughout the week.
Versatile and delicious, these baked potatoes made in the air fryer are the perfect base for endless toppings and flavor combinations.
Ingredients
Potatoes, oil, and salt. Just three ingredients to make these delicious roasted potatoes.
4 medium Russet potatoes of roughly similar size. This ensures their required cooking time is the same. Idaho potatoes also work well as baked potatoes. I weighed my potatoes and they were between 6 and 7 oz each.
Olive Oil Is Used for the skin of the potatoes so the salt sticks and the skin cooks to the crispy texture we love. I use plain grocery store olive oil when cooking. Save your good quality extra virgin olive oil for your salads!
Kosher Salt for the larger crystals. You can also use any other large crystal salt.
Did you know Idaho potatoes are a type of Russet potato? But not all Russet potatoes are Idaho potatoes!
Idaho potatoes are Russet potatoes grown in Idaho. There are more differences, but I always thought this fact was interesting.
Topping Ideas (optional)
- Butter, salt and pepper (the traditional)
- Sour cream and chives (you can substitute plain Greek Yogurt
- Chili (I will use spaghetti sauce if I have some I need to use up!)
- Broccoli and cheddar cheese
- Cheddar cheese only (my kid's favorite)
- Precooked crumbled bacon
Instructions
Preheat the air fryer to 400°F. It usually takes 3 - 4 minutes to preheat.
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Step 1
Clean and dry the potatoes. Pierce them a few times with a fork (I do about 6 times per potato).
Step 2
Cover each potato with a thin layer of oil. I use a sauce brush, but you can also use an oil spritzer. Ensure the potato is fully covered. Sprinkle salt on all sides.
Step 3
Arrange on the basket and bake for 35 - 40 minutes. Turn potatoes over at the 15 minute mark. Depending on the size of your potatoes, you may need to adjust your time. My 6 - 7 oz potatoes usually take 35 minutes.
How to Serve
Cut open lengthwise and squeeze ends together to make the inside fluff out.
Serve with one or options of the topping ideas listed above.
FAQs
Potatoes get a better restaurant-type skin when cooked without foil. The foil tends to steam the potato.
I would! I'm always experimenting to see how different ingredients work in a recipe. You may discover a new favorite baked potato!
Just make sure the air fryer basket is not crowded. There should be space around the potato. This may also slightly affect the cooking time.
Storage
Cooked potatoes store well in the refrigerator for up to 4 days. Make sure they are in a closed container or well-wrapped.
I also freeze the cooked potatoes (raw ones don't freeze well). The best way is to individually wrap each potato and then put it in either a closed container or a freezer bag. I don't keep them in the freezer for longer than 3 to 4 months.
Other Delicious Potato Sides
Recipe Printable
Air Fryer Baked Potato
Equipment
Ingredients
- 4 medium Russet Potatoes of similar size (Idaho potatoes can be substituted)
- 1 Tablespoon Olive oil or vegetable oil
- 1½ Teaspooons Kosher salt or other course salt
- Optional Topping Ideas are down in the Recipe Notes Section.
Instructions
- Preheat air fryer to 400°F. It usually takes 3 - 4 minutes to preheat.
- Clean and dry the potatoes. Pierce them a few times with a fork (I do about 6 times per potato).
- Cover each potato with a thin layer of oil. I use a sauce brush, but you can also use an oil spritzer. Ensure the potato is fully covered with the oil. Sprinkle salt on all sides.
- Arrange on the basket and bake for 35 - 40 minutes. Turn potatoes over at the 15 minute mark. Depending on the size of your potatoes, you may need to adjust your time. My 6 - 7 oz potatoes usually take 35 minutes.Do not wrap potatoes in foil.
Notes
- Butter, salt and pepper (the traditional)
- Sour cream and chives (you can substitute plain Greek Yogurt
- Chili (I will use spaghetti sauce if I have some I need to use up!)
- Broccoli and cheddar cheese
- Cheddar cheese only (my kid's favorite)
- Precooked crumbled bacon
May be frozen for up to 3 months if individually wrapped and then placed in a closed container or a freezer bag.
Nutrition (I am not a nutritionist. These are estimates only)
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