Air Fryer Baked Potato
These Air Fryer Baked Potatoes have crisp, salty skins and fluffy centers, ready for all your favorite toppings in less time than the oven.
Equipment
- Air fryer
- Tongs
- Fork
Ingredients
Potatoes
- 3 medium russet potatoes scrubbed and dried
Seasoning
- 1.5 tablespoons oil such as canola, vegetable, or light olive oil
- 0.75 teaspoon kosher salt divided, plus more to taste
- 0.25 teaspoon black pepper freshly ground
Optional toppings
- butter, sour cream, shredded cheese, green onions, bacon bits to taste
Instructions
- Preheat the air fryer to 400°F (200°C) according to the manufacturer’s instructions so it is hot when the potatoes go in.
- Scrub the russet potatoes under running water, then dry them very well with a clean towel to encourage crisp skin.
- Using a fork, pierce each potato 4–5 times all over to allow steam to escape during cooking.
- In a bowl or directly on a board, rub the potatoes with the oil until evenly coated, then sprinkle all over with about 1/2 teaspoon of the salt and the black pepper.
- Place the potatoes in a single layer in the air fryer basket, leaving a little space between each one so hot air can circulate.
- Air fry for 35–45 minutes, turning once halfway through, until a sharp knife slides easily into the center of the largest potato.
- Let the potatoes rest for about 5 minutes, then carefully slice them open lengthwise, gently squeeze the ends to fluff the insides, and season with the remaining salt and any desired toppings before serving.
Notes
Cooking time will vary slightly based on potato size and the specific air fryer model, so start checking a bit early and add a few minutes at a time until the centers are fully tender.