These Air Fryer Baked Potatoes come out with a wonderfully crispy skin and are perfectly fluffy inside. Super easy to make and great to top with your favorite fixin’s!
I absolutely love a good baked potato. Since they do take a long time to bake, I actually prefer making them in the air fryer now so I don’t have to have the large oven running for an hour just to cook a few potatoes.
Also, the skin comes out super crispy in the air fryer, which is something my kids get very excited about. I’ll share our favorite simple toppings as well, with ideas to use the potatoes as a side dish or to turn them into a full meal!
Ingredients you’ll need
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Potatoes: Russet potatoes are best for baked potatoes, as their flesh turns out really fluffy. I recommend using potatoes that each weigh around 10oz.
- Salt: I use a fine grain sea salt to rub the potatoes with before baking. Once they are done, I sprinkle on some flaky sea salt as well.
- Olive oil: This is my preferred oil to cook with, but feel free to use canola oil or any other cooking oil you use in your kitchen.
How to make baked potatoes in the air fryer
1. Start by washing the potatoes, then rub them completely dry with paper towels or a clean kitchen towel.
2. Next, coat the potatoes well with the oil. I do this by hand (wash them first!), but feel free to use a brush.
3. Now rub the potatoes all over with the salt. Again, you can also just sprinkle it on if you don’t want to get your hands too dirty.
But just as an aside: Olive oil and salt makes your hands feel super soft, so I suggest you do get your hands in there 😉
4. Now prick each potato 4-5 times with a fork. Don’t worry if some salt falls off.
5. Place the potatoes into the air fryer basket – I always preheat my air fryer for 5 minutes before adding any food, so I suggest you do it as well for this recipe for best results.
Air fry the potatoes for 30 minutes, then flip around using kitchen tongs and finish air frying for another 10-15 minutes, until the potatoes are done.
Recipe tips
- Do not skip pricking the potatoes with a fork, this helps them to cook evenly and keeps the skin from bursting.
- If you want to fully avoid the oil you can, but I do like to use it because it helps the skin of the potato to crisp up more.
- If your potatoes are more than 2oz lighter or heavier than 10oz, you will need to adjust the cooking time. Check 8oz potatoes after 30 minutes, 12oz potatoes and larger will need closer to an hour to cook.
Topping ideas
- Simple: A pat of butter, a little flaky sea salt, cracked black pepper and some chopped parsley or chives
- Sour cream: Stir chopped chives and parsley, salt, pepper and a little lemon juice into sour cream. I also like to sprinkle some grated lemon zest and extra black pepper over the potato with the herby sour cream.
- Bacon and cheese: Plain sour cream, crispy fried bacon bits and shredded cheddar cheese are an absolute classic for baked potatoes. Sprinkle with some chives or green onion for a fresh kick as well.
- Beans and cheese: Baked beans and shredded cheddar cheese are very delicious over a baked potato, and make for a wonderful lunch.
- If you have leftover Buffalo Chicken Dip, it’s great in a baked potato for lunch!
Other things I like with baked potatoes: Cottage cheese, tuna salad, chicken salad, broccoli and cheese or even pulled BBQ pork or salsa chicken!
More easy air fryer recipes
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Air Fryer Baked Potatoes
Recipe details
Ingredients
- 4 russet potatoes each about 10oz in weight
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt
Instructions
- Preheat the air fryer for 5 minutes.
- In the meantime, scrub your potatoes clean under running water. Dry them off well with paper towels.
- Rub each potato first with olive oil, then with salt. Prick each potato 4-5 times with a fork.
- Place the prepared potatoes in the hot basket of your air fryer (careful!). Air fry at 400°F for 30 minutes. Carefully flip the potatoes using kitchen tongs, then finish cooking for another 1 minutes or until the potatoes are buttery soft inside. Split open to serve immediately.
Notes
Ingredient notes
- Potatoes: Russet potatoes are best for baked potatoes, as their flesh turns out really fluffy. I recommend using potatoes that each weigh around 10oz.
- Salt: I use a fine grain sea salt to rub the potatoes with before baking. Once they are done, I sprinkle on some flaky sea salt as well.
- Olive oil: This is my preferred oil to cook with, but feel free to use canola oil or any other cooking oil you use in your kitchen.
Recipe tips
- Do not skip pricking the potatoes with a fork, this helps them to cook evenly and keeps the skin from bursting.
- If you want to fully avoid the oil you can, but I do like to use it because it helps the skin of the potato to crisp up more.
- If your potatoes are more than 2oz lighter or heavier than 10oz, you will need to adjust the cooking time. Check 8oz potatoes after 30 minutes, 12oz potatoes and larger will need closer to an hour to cook.
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