Easy Air Fryer Baked Potatoes

There’s just something about a simple baked potato that hits different when it’s done in the air fryer. Crispy skin, fluffy insides, and no sweating over the oven for an hour. This recipe is my go-to when I want dinner quick, satisfying, and totally comforting without the fuss. Plus, they come out so perfectly cooked every single time—it’s magic, really. I swear, the air fryer has changed my potato game forever.

My husband is borderline obsessed with these potatoes. No matter how fancy the meal, he always wants one of these babies on the side. One night, I was half-watching the game, half-fumbling with dinner, and these popped out perfectly crisp. He took a bite, looked at me, and said, “Please never stop making these.” That’s when I realized, yeah, these are a keeper—not just a side dish, but the whole vibe.

Why You’ll Love This Easy Air Fryer Baked Potatoes

– You get crispy skin that crunches just right, like a little salty shell around the melty fluff inside.
– It’s crazy fast compared to the oven; no waiting forever or babysitting those spuds.
– The air fryer makes all the difference, but no fancy ingredients needed—just potatoes, oil, salt.
– Super easy clean-up, which means more time for Netflix and less for scrubbing.
– Honestly, it’s hard to mess these up, even if you’re half paying attention (like me).

How to Make It

So here’s the deal—grab some medium-sized russet potatoes. Those guys have the perfect starch content for the fluffiest insides and the crispiest skins. Scrub ’em clean, then poke those bad boys with a fork a few times to keep them from blowing up in the air fryer. Lightly rub them with oil—olive oil or avocado oil works great—and sprinkle with a good pinch of coarse salt. Pop ’em in the air fryer basket (don’t overcrowd; they need room to crisp). Cook at 400°F for about 35-40 minutes, flipping halfway through so they get that perfect even crunch all around. When they’re done, you should be able to poke them easily with a fork; that’s your sign.

Let them chill for a few minutes—you don’t wanna burn your fingers or mouth—then slice ’em open and load with whatever floats your boat. Butter, sour cream, cheese, bacon, chives, whatever you want. I usually go classic with butter and salt and then dig in like I haven’t eaten in days.

Ingredient Notes

– Russet Potatoes: The golden child for baked potatoes—starchy enough for fluffy insides but sturdy skin for the crisp.
– Oil: A little rub-down goes a long way. Olive oil gives flavor, avocado oil keeps it neutral. Skip the oil and the skin won’t crisp up right.
– Salt: Coarse or kosher salt is best for that crunchy, tasty skin. Don’t be shy, it’s the best part!

Recipe Steps

1. Scrub your potatoes clean under cold water and pat dry.
2. Poke each potato a few times with a fork to let steam escape (this is key!).
3. Lightly coat each potato with your fave oil and sprinkle kosher salt all over.
4. Place potatoes in the air fryer basket, making sure they’re not squished together.
5. Air fry at 400°F for 35-40 minutes, flipping halfway through for even crispiness.
6. Test by poking—potatoes should be soft inside; if not, give ’em a few more minutes.

What to Serve It With

Honestly, these potatoes are like the perfect sidekick. Throw them next to a big green salad, some roasted chicken, or chili on a chilly night. And if you’re feeling wild, pile on the toppings and call it dinner—bacon bits, shredded cheese, sour cream, green onions, a dash of hot sauce. I’m not judging.

Tips & Mistakes

Don’t skip poking the potatoes with a fork or your air fryer could turn them into little potato bombs (been there, done that). Make sure not to overcrowd so each potato has space to crisp, or you’ll end up with soggy skin on one side. And don’t be afraid to adjust time depending on your air fryer model—mine runs a tad hot, so check early if yours is different.

Storage Tips

Leftover potatoes? Wrap ’em up tight in foil or pop them in an airtight container in the fridge. They reheat fabulously in the air fryer for 5-10 minutes to bring back that crisp skin. If you just nuke ’em in the microwave, the skin gets sad and leathery, but hey, no shame if you’re in a hurry. Cold baked potato for breakfast? Absolutely. Slather on some butter and munch away.

Variations and Substitutions

Russets are the bomb, but if you’re out, Yukon Gold can work—they’re creamier but won’t get as crispy skin. If you want a flavor twist, try rubbing the skins with smoked paprika or garlic powder before cooking. No oil? You can skip it, but the skin won’t be nearly as crunchy. Messed up and overcooked once? Same here. Just slice ’em, add cheese and broil for a quick potato bake.

Frequently Asked Questions

Easy Air Fryer Baked Potatoes

Deliciously crispy and fluffy baked potatoes made effortlessly in the air fryer.

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 medium russet potatoes
• ▢ 2 tablespoons olive oil or vegetable oil
• ▢ 1 teaspoon salt kosher salt preferred
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Wash and scrub the potatoes thoroughly to remove any dirt.
• Pat the potatoes dry with paper towels and prick each potato several times with a fork.
• Rub olive oil all over the potatoes and sprinkle evenly with salt and black pepper.
• Preheat the air fryer to 400°F (200°C) for 5 minutes.
• Place the potatoes in the air fryer basket, making sure they don’t overlap.
• Cook the potatoes for 35-40 minutes, flipping halfway through cooking for even crispiness.
• Check doneness by inserting a fork; potatoes should be tender inside.
• Remove potatoes from the air fryer and let cool for 5 minutes before serving.

Notes

For extra flavor, top with sour cream, chives, or shredded cheese after cooking.