The BEST side dish or quick meal: Air Fryer Baked Potato! Crispy skin with perfectly fluffy insides. The Air Fryer delivers the perfect baked potato, in less time! So easy to make and faster than an oven. Add your favorite toppings and enjoy.
Air Fryer Baked Potato
If you love a good baked potato, it’s time to start baking them in the Air Fryer!
Easy and convenient, the potatoes come out perfectly cooked. EVERY TIME. Crispy skin. Tender, fluffy interior. The perfect base to all your favorite toppings!
Add butter, sour cream, cheese, bacon, and chives for the ultimate loaded baked potato. The perfect side dish at dinnertime that also makes a good snack or easy meal by itself.
There’s no need to turn on the oven for one baked potato. Or to wait 1+ hour for the potatoes to bake. Instead, try air frying them. Faster and more convenient than an oven, it makes the BEST baked potatoes.
In my humble opinion, Air Fryer Potatoes are the BEST way to cook potatoes. And easiest!
What is an Air Fryer?
An Air Fryer is a countertop appliance that works like a mini convection oven. The heating element and rotating fan work together to push hot air into the detachable food basket. As a result, food gets cooked faster, using less energy. Food also gets very crispy!
*Depending on the Air Fryer, the cook time may vary.
Ingredients:
- Russet Potatoes. The perfect baking potato. A high starch content makes the inside extra fluffy and soft. For mashed potatoes, I prefer the flavor of Yukon Golds or yellow potatoes. But Russet potatoes, also called Idaho potatoes, are the superior choice for baked.
- Salt + Black Pepper. Season the potatoes well — inside and outside! Add salt and black pepper to the outside of the potato before baking. When the potato is done, season the inside with more salt and pepper.
- Oil. A little oil creates super crispy potato skins. Olive oil, avocado oil, cooking oil, or even spray oil all work well.
- Toppings. Make it simple — with just salt, pepper, and a pat of butter. Or make a fully loaded baked potato with the works: butter, sour cream, cheese, chives or green onion, and bacon. More variations are listed below.
Instructions:
- Prep potatoes. Wash russet potatoes with cold water. Using a fork, poke holes in the potatoes so they don’t explode while baking. Add a little bit of oil. Add a few generous pinches of salt and cranks of freshly ground black pepper. Using your hands, rub the potatoes all over with the oil, salt, and black pepper.
- Bake potatoes. Place potatoes in a preheated Air Fryer. Bake at 380F for 40 minutes, depending on size. *If they are smaller, bake for 30-35 minutes. If they are larger, you may need 45+ minutes. Make sure to flip the potatoes halfway with tongs for even cooking.
- *NOTE: Potatoes are fully cooked when they are tender and appear to have shrunk into their papery skins. Press the potato gently — the potato should “give” slightly and feel soft and tender. Or, use a knife — it should slide in easily.
- Rest. When the potatoes are done baking, rest the potatoes. Remove from the Air Fryer basket and set aside on a plate for 5-10 minutes. An optional step that creates a meltingly soft and fluffy texture. Doing so gives the potatoes extra time to steam inside their jackets.
- Add toppings. Using a sharp knife, cut into the potato lengthwise. Squish the potato slightly — the insides should collapse a little. Season the inside with salt and pepper. Add a generous pat of butter. Add cheddar cheese and heat for 30 seconds in the microwave until melted and gooey. Add a dollop of sour cream, sprinkle of green onion, and top with crumbled bacon. Enjoy!
PRO Tips:
- Wash potatoes. Potatoes are root vegetables and quite dusty and dirty. Make sure to wash the potatoes and give them a good scrub. Pat dry with a kitchen towel to ensure crispier skin.
- Prep toppings. While the potatoes bake, prep the toppings. Grate the cheese, cook the bacon, and finely mince the green onion or chives.
- Cook time may vary. Depending on the size of the potato and the brand of Air Fryer, the cooking time will vary. Smaller potatoes (8-10 ounces) can take as little as 30 minutes. Larger potatoes (14 ounces+) will take 40-45 minutes.
- Small vs Large Potatoes. Although a large baked potato is visually pleasing to the eye, I actually prefer smaller ones. In fact, I’d rather eat two smaller baked potatoes versus one large one. A smaller potato holds more toppings!
Variations:
There are so many ways to enjoy a baked potato! Think of it as a base for your favorite toppings:
- Chili. Top with chili for a hearty and filling meal.
- Broccoli and Cheese. Add lightly steamed broccoli florets with a generous helping of cheese.
- Kimchi + Cheese + Bacon. One of my favorites. The kimchi adds a spicy bite of acidic freshness and pairs well with cheese and bacon.
- Tuna Salad. A British classic — add a scoop of tuna salad on top! And don’t forget to add the sharp cheddar cheese.
FAQ:
How do I store leftovers?
Leftover potatoes can be safely stored in the fridge. Cool completely then transfer to an airtight container. It should stay good for 1-2 days. Reheat in an Air Fryer at 350F/175C until hot and crispy once more, about 5-10 minutes.
Can I make baked potatoes without an Air Fryer?
Yes, definitely! Place prepped potatoes on a sheet pan and bake in a preheated 380F/190C oven. The cook time will be longer by 10-15 minutes, depending on size.
Do I need to wrap my potatoes in aluminum foil?
Aluminum foil is not necessary for Air Fryer Baked Potatoes. Using foil will also prevent the skin from getting crispy.
More recipes:
Easy Air Fryer Baked Potato
Equipment
- Air Fryer
Ingredients
- 2 Russet Potatoes
- 1 tsp oil *extra virgin olive oil, avocado oil, cooking oil, or spray oil all work well
- salt and pepper
Toppings:
- 2 Tbsp butter *divided
- 2 Tbsp sour cream *divided
- 2 strips bacon, cooked and crumbled *divided
- 1 green onion or chives, minced *divided
- 1/4 cup cheddar cheese, grated *divided
Instructions
- Prep potatoes. Wash russet potatoes with cold water. Using a fork, poke holes in the potatoes so they don't explode while baking. Add a little bit of oil. Add a few generous pinches of salt and cranks of freshly ground black pepper. Using your hands, rub the potatoes all over with the oil, salt, and black pepper.
- Bake potatoes. Place potatoes in a preheated Air Fryer. Bake at 380F for 40 minutes, depending on size. *If they are smaller, bake for 30-35 minutes. If they are larger, you may need 45+ minutes. Make sure to flip the potatoes halfway for even cooking.
- *NOTE: Potatoes are fully cooked when they are tender and appear to have shrunk into their papery skins. Press the potato gently — the potato should "give" slightly and feel soft and tender. Or, use a knife — it should slide in easily.
- Rest. When the potatoes are done baking, rest the potatoes. Remove from the Air Fryer basket and set aside on a plate for 5-10 minutes. An optional step that creates a meltingly soft and fluffy texture. Doing so gives the potatoes extra time to steam inside their jackets.
- Add toppings. Using a sharp knife, cut into the potato lengthwise. Squish the potato slightly — the insides should collapse a little. Season the inside with salt and pepper. Add a generous pat of butter. Add cheddar cheese and heat for 30 seconds in the microwave until melted and gooey. Add a dollop of sour cream, sprinkle of green onion, and top with crumbled bacon.
- Serve. Serve immediately and enjoy!
Video
Notes
-
- Wash potatoes. Potatoes are root vegetables and quite dusty and dirty. Make sure to wash the potatoes well. Pat dry with a kitchen towel to ensure crispy skin.
-
- Prep toppings. While the potatoes bake, prep the toppings. Grate the cheese, cook the bacon, and finely mince the green onion or chives.
-
- Adjust cook time for smaller potatoes. Smaller potatoes don’t take as long to cook. Smaller potatoes (8-10 ounces) can take as little as 30 minutes. Larger ones (14 ounces) will take 40-45 minutes. *Cook time will vary depending on the Air Fryer.
-
- Small vs Large Potatoes. Although a large baked potato is visually pleasing to the eye, I actually prefer smaller ones. In fact, I’d rather eat two smaller baked potatoes versus one large one. A smaller potato holds more toppings!
