Name: Air Fryer Baked Potato
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 4 medium russet potatoes; 1 tablespoon olive oil; 1 teaspoon sea salt; Optional toppings: butter, sour cream, shredded cheese, chopped chives, crumbled bacon, black pepper

Perfectly crispy on the outside and fluffy on the inside, these air fryer baked potatoes have become my go-to method for an easy, satisfying side dish. They’re quick, hands-off, and deliver restaurant-quality texture—without needing to turn on the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium russet potatoes

1 tablespoon olive oil

1 teaspoon sea salt

Optional toppings: butter, sour cream, shredded cheese, chopped chives, crumbled bacon, black pepper

Directions

I preheat my air fryer to 400°F (200°C) for 5 minutes.

While it heats, I wash and scrub the potatoes thoroughly.

I dry them with a towel and pierce each one a few times with a fork to let steam escape.

Then I rub each potato with olive oil and sprinkle them evenly with sea salt.

I place them in the air fryer basket in a single layer, making sure there’s a bit of space around each.

I cook them for 35–40 minutes, flipping them halfway through, until a fork easily pierces the center.

Once done, I slice them open, fluff the inside with a fork, and load them with my favorite toppings.

Servings and timing

Servings: 4

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Calories per serving: 220 kcal

Variations

Sometimes I like to switch it up depending on what I’m craving. I’ll use sweet potatoes instead of russets for a naturally sweeter version. I’ve also added garlic powder or smoked paprika to the oil before rubbing it on the potatoes for extra flavor. And when I want a heartier meal, I load them up with chili, beans, or sautéed veggies.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat, I pop them back into the air fryer at 375°F for 5–7 minutes, which helps crisp up the skin again. Microwaving works too, but the skin won’t stay as crisp.

FAQs

How do I know when the baked potatoes are fully cooked?

I check by inserting a fork into the thickest part. If it slides in easily, the potato is done. If there’s resistance, I cook it for another 5 minutes.

Can I cook more than four potatoes at once?

I can, as long as they fit in the air fryer basket without overcrowding. It’s important to leave room for the air to circulate around each one.

Should I wrap the potatoes in foil before air frying?

No foil needed. In fact, I skip it entirely so the skin can get nice and crispy, which is one of my favorite parts.

What kind of potatoes work best?

I always use russet potatoes. Their starchy texture makes them ideal for baking, and they give me that classic fluffy center.

Can I prep these ahead of time?

I can wash and pierce the potatoes in advance, but I always cook them fresh for the best texture. That said, they reheat well if I’m meal prepping.

Conclusion

These air fryer baked potatoes are one of the easiest and most satisfying things I make during the week. They require minimal prep, come out perfect every time, and pair well with just about anything. Once I tried them this way, I never looked back.

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