Air Fryer Baked Potatoes are that viral kitchen hack that actually deserves the hype. Crispy, salty skin on the outside. Soft, fluffy cloud vibes on the inside. And the best part? No waiting forever for the oven to preheat.
If you grew up in a potato loving household like I did, baked potatoes were always on the table. They’re big in Ukrainian cooking and living in Idaho means potatoes are basically a personality trait. Once I started making them in the air fryer, I never looked back. Faster cook time. Better texture. Zero foil.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Ingredients
- 4 medium russet potatoes, 7 to 9 ounces each, scrubbed clean and fully dried
- 1 tablespoon olive oil, or olive oil cooking spray
- ½ teaspoon fine sea salt, or to taste
Optional toppings if you want to go full loaded mode
- 2 tablespoons unsalted butter or dairy free butter
- ½ cup shredded cheddar cheese or dairy free cheese
- ½ cup sour cream or plain Greek yogurt
- 2 tablespoons chopped fresh chives
- Freshly ground black pepper
How to Make Air Fryer Baked Potatoes
- Scrub the potatoes under running water with a brush. Dry them really well with a towel. Dry skin equals crispy skin.
- Poke each potato 4 to 5 times with a fork all over. This lets steam escape so they don’t burst. Yes, it matters.
- Rub each potato with olive oil until fully coated. Sprinkle sea salt all over so it sticks. Don’t be shy.
- Place the potatoes in the air fryer basket in a single layer. Give them space. Air needs to move around them to crisp things up.
- Cook at 400°F in a basket style air fryer or 375°F in a toaster style air fryer for 35 to 45 minutes. Flip them halfway through.
- Check for doneness by sliding a knife into the center. It should go in super easily. You can also squeeze gently with an oven mitt. It should feel soft inside. For exactness, the internal temp should hit 205°F to 210°F.
- Remove with tongs and let them rest for 5 minutes.
- Slice lengthwise across the top without cutting all the way through. Press the ends inward to pop it open. Fluff the inside with a fork and load it up with toppings.
Potato Time Cheat Sheet
- 7 ounces equals about 35 minutes
- 8 ounces equals about 40 minutes
- 9 ounces or bigger equals 45 to 50 minutes
If they’re not done, toss them back in for 3 to 5 more minutes at a time. Easy.
Pro Tip
Skip the foil. Foil steams the potato and ruins the crispy skin moment. We want crunch.
Topping Ideas Because Plain Is Boring
- Classic with butter, sour cream, and chives
- Shredded cheddar melt situation
- Salt, pepper, everything bagel seasoning
- Fresh salsa or pico de gallo
- Sliced jalapeños
- Turkey chili
- Pulled beef or shredded chicken
Make it a baked potato bar for dinner and let everyone build their own. Low effort. High reward.
Storage and Reheating
- Let potatoes cool completely.
- Store in the fridge covered for 3 to 5 days.
- To freeze, wrap each one individually and freeze up to 3 months.
- Reheat in the air fryer at 400°F until hot and crispy again. You can microwave them, but the skin will be soft, not crispy. Your call.
Nutrition Per Serving
- Calories: 199
- Carbohydrates: 38g
- Protein: 5g
- Fat: 4g
- Fiber: 3g
- Sodium: 301mg
- Potassium: 888mg
Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Air fryer baked potatoes just hit different. If you make these, post your loaded masterpiece on Pinterest or Facebook and tag me so I can hype you up. I need to see those crispy skins.