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Home / Recipes / Side Dishes / Air Fryer Baked Potatoes

Air Fryer Baked Potatoes

50 mins
| Leave a Comment |
5 from 3 votes
Jump to Recipe 02/18/21 | Updated: 02/18/21 | by Nora
Air Fryer Baked Potatoes Image Pin

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!

overhead view of four air fryer baked potatoes with butter and chopped parsley on serving platter

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 a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for air fryer baked potatoes with text labels
Ingredients for Air Fryer Baked Potatoes: Russet potatoes, olive oil and salt.

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.

female hand drying a potato with a paper 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.

female hand holding an oil russet potato

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 😉

female hand rubbing salt on russet potato

4. Now prick each potato 4-5 times with a fork. Don’t worry if some salt falls off.

fork pricking a russet potato

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.

raw russet potatoes in air fryer basket

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.

baked potatoes in air fryer basket

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.
close up photo of air fryer baked potato with butter

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

  • Air Fryer Pork Chops
  • Air Fryer Steak
  • Air Fryer Chicken Wings
  • Air Fryer Chicken Breast

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
overhead view of four air fryer baked potatoes with butter and chopped parsley on serving platter
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Air Fryer Baked Potatoes

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!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 3 votes
Print Add Review

Recipe details

Prep 5 mins
Cook 45 mins
Total 50 mins
Servings 4 potatoes
Difficulty Easy

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.
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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.

Nutrition

Serving: 1potatoCalories: 255kcalCarbohydrates: 51gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 596mgPotassium: 1182mgFiber: 4gSugar: 2gVitamin A: 3IUVitamin C: 16mgCalcium: 37mgIron: 2mg
Nutrition is an estimate.

More recipe information

Suitable for: Gluten Free, Vegan, Vegetarian
Course: Lunch, Side Dish
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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