Air Fryer Baked Potatoes

I wasn’t planning on anything fancy—just needed a quick side dish while wrangling a toddler and reheating leftover chili. But the second I heard that crisp crackle when I sliced into these air fryer baked potatoes? Game over. Golden, crispy skin outside, buttery soft inside—like oven-baked, but done in half the time. No fluff, just comfort.

Why You’ll Love This Recipe

These air fryer baked potatoes are everything you want in a baked spud—crunchy on the outside, cloud-like on the inside, and ready in under 45 minutes without heating up your whole kitchen. Perfect for busy nights when the oven feels like a commitment.

Here’s why they’re a regular in our house:

• Crispy skin without foil
• Fluffy, steamy center
• Just 4 ingredients
• No flipping on the stove or babysitting the oven

Once you try them, you’ll wonder why you ever baked potatoes any other way.

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Ingredients You’ll Need

You don’t need much—just pantry basics and a few russets. Here’s what you’ll grab:

• 4 medium russet potatoes (scrubbed and dried)
• 1–2 tbsp olive oil (for that crispy magic)
• ½ tsp salt
• ¼ tsp black pepper

Optional (but highly encouraged) toppings:

• Butter
• Sour cream
• Shredded cheese
• Bacon bits
• Chives or green onions

Why russets? Their high starch content gives you that fluffy center and sturdy skin that crisps up beautifully in the air fryer.

How to Make Air Fryer Baked Potatoes

Step 1 – Prep the Potatoes

Start by giving your russets a good scrub and pat them completely dry. Then, pierce each potato a few times with a fork—this helps steam escape and keeps them from bursting while they cook.

Step 2 – Season for Crispiness

Rub each potato with olive oil, then sprinkle generously with salt and a touch of pepper. The oil is what gives you that addictive, restaurant-style crispy skin, so don’t skip it!

Step 3 – Air Fry to Perfection

Place your seasoned potatoes in the air fryer basket, making sure they aren’t crowded—airflow is key here. Cook at 400°F (200°C) for 35–40 minutes, flipping them halfway through.

Larger potatoes? Add 5–10 extra minutes.

You’ll know they’re done when a fork slides in easily and the skin is golden and crisp.

Step 4 – Serve and Top

Slice them open while they’re hot, fluff the insides with a fork, and load them up however you like. They’re perfect with butter and sour cream, or as a base for chili, shredded BBQ chicken, or even a quick lunch salad topper.

Need inspo? Pair with easy low-carb dinner recipes for cozy nights or a bowl from our healthy soup recipes to keep you warm.

Helpful Recipe Tips

• No foil—that’s key to a crispy skin.
• Don’t overcrowd the basket; the air needs to circulate for even cooking.
• Size matters: larger potatoes = longer cook time.
• Got leftovers? They reheat like a dream—pop them back in the air fryer at 375°F for 5–7 minutes.

Storage and Reheating

Let your baked potatoes cool completely, then store in an airtight container for up to 3 days.

To reheat: Use your air fryer at 375°F for 5–7 minutes to bring back that crispy exterior. In a pinch, you can microwave, but you’ll lose the crispiness.

Frequently Asked Questions (FAQ)