Air Fryer Baked Potato
Creamy, fluffy inside and perfectly crispy on the outside — this Air Fryer Baked Potato is comfort food at its fastest.
Servings: 4 servings
Equipment
- Air Fryer
- Mixing Bowl
- Kitchen Towel
Ingredients
Potatoes
- 4 pieces Russet potatoes Scrubbed clean and dried thoroughly
Oil and Seasoning
- 2 teaspoons Olive oil For rubbing on skins
- 1 teaspoon Kosher salt For seasoning the skins
Optional Toppings
- Butter To taste
- Sour cream To taste
- Shredded cheddar cheese To taste
- Chopped chives To taste
- Bacon bits To taste
- Black pepper To taste
- Chili To taste
Instructions
- Preheat the air fryer to 400°F. Allow it to reach temperature for a few minutes so cooking starts immediately.
- Scrub the potatoes clean under running water, removing any dirt; dry them thoroughly with a kitchen towel. Dry skin ensures maximum crispiness.
- Rub each potato with 1/2 teaspoon of olive oil so skins are evenly coated. Sprinkle each potato with kosher salt, turning to distribute the salt on all sides.
- Place the potatoes in the air fryer basket in a single layer, leaving space between them for air circulation. Don’t overcrowd the basket.
- Cook for 35–45 minutes, flipping halfway through (around 18–22 minutes), until a fork or skewer goes in easily and the skin is golden and slightly blistered.
- Carefully remove the potatoes using tongs. Slice open lengthwise, fluff the insides with a fork, and serve immediately with your favorite toppings.
Notes
For best texture, reheat in the air fryer at 350°F for 8–10 minutes until warmed through; this helps revive the skin’s crispness.