Air Fryer Baked Potatoes

Why You’ll Love This Recipe

I love how fast and foolproof these potatoes are in the air fryer. The skins get beautifully crisp and salty, and the insides stay soft and fluffy. There’s no need to preheat the oven or wait an hour—it’s all hands-off. They’re also endlessly customizable, so I can top them any way I like or use them as a base for a loaded meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• baking potatoes (such as small russets)

• extra virgin olive oil

Directions

1. I start by thoroughly washing the potatoes and patting them dry with a towel.

2. I brush each potato with olive oil, making sure to coat all sides.

3. I place the potatoes directly in the air fryer basket, spaced out so the air can circulate.

4. I set the air fryer to 400°F and cook for 40 minutes, flipping halfway through if needed.

5. Once the skin is crisp and a knife easily slides into the center, I take them out and let them cool slightly before slicing open and adding toppings.

Servings and timing

This recipe makes 4 servings and takes about 42 minutes total—2 minutes of prep and 40 minutes of cook time.

Variations

• I rub the potatoes with salt and garlic powder before air frying for extra flavor.

• I use different oils like avocado or canola if I’m out of olive oil.

• I slice them open after cooking and add cheese, sour cream, chives, or bacon bits.

• I sometimes stuff them with taco meat, chili, or roasted veggies to turn them into a meal.

• For a sweet twist, I use sweet potatoes and top them with cinnamon and butter.

Storage/Reheating

I store leftover baked potatoes in the fridge for up to 3 days in an airtight container. To reheat, I pop them back in the air fryer at 375°F for 5–8 minutes until warmed through and crisp again. The microwave works too, but the skin won’t be as crispy.

FAQs

Can I cook larger potatoes in the air fryer?

Yes, I do. I just extend the cook time by 5–10 minutes and check for doneness with a fork or knife.

Do I need to poke holes in the potatoes?

Not in the air fryer. I’ve never had an issue, and they cook evenly without venting. But if I’m nervous, a quick poke with a fork doesn’t hurt.

Can I wrap them in foil?

I don’t wrap them in foil for air frying. It prevents the skin from crisping. If I want soft skin, foil works—but I usually skip it.

What type of potatoes work best?

Russet potatoes are my top pick because of their starchy texture and crispy skin. Yukon golds or sweet potatoes also work well.

Can I cook more than four at once?

I can, but I make sure not to overcrowd the basket. If the potatoes are too packed, the air won’t circulate and they won’t crisp properly. I do it in batches if needed.

Conclusion

Air Fryer Baked Potatoes are an easy and reliable side dish that delivers every time. With crisp skins, soft insides, and minimal prep, I can serve them plain, dressed up, or loaded to the max. Whether it’s a quick dinner or part of a big spread, this recipe is a staple I’m always happy to have on hand.