Best-ever air fryer baked potatoes

These Best-Ever Air Fryer Baked Potatoes have everything you want in a baked potato: crispy, salty skin and a fluffy, tender interior. They’re faster than oven-baked potatoes and come out consistently delicious every time.

Why You’ll Love This Recipe

• Extra-crispy skin without deep frying

• Light, fluffy potato inside

• Minimal ingredients

• Ready in about 35–45 minutes

• Perfect as a side dish or loaded meal

Ingredients

• 2 large russet potatoes (about 10–12 oz / 280–340 g each)

• 1 tablespoon olive oil

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper (optional)

Instructions

1. Prep the potatoes

• Scrub the potatoes well under cold water.

• Dry them completely with a towel.

• Prick each potato 5–6 times with a fork.

2. Season

• Rub each potato with olive oil.

• Sprinkle evenly with salt (and pepper, if using).

3. Air fry

• Preheat the air fryer to 400°F (200°C) for 3–5 minutes.

• Place potatoes in the basket in a single layer.

• Cook for 35–45 minutes, turning halfway through.

Cooking time guide:

4. Check for doneness

A skewer or knife should slide easily into the center. The internal temperature should be around 205–210°F (96–99°C).

5. Finish and serve

• Cut a slit down the top.

• Squeeze the ends gently to fluff the interior.

• Add your favorite toppings and serve hot.

Best Toppings

Pro Tips for the BEST Baked Potatoes

• Use russet potatoes for the fluffiest texture.

• Dry thoroughly before oiling so the skin crisps instead of steaming.

• Don’t wrap in foil; foil softens the skin.

• Turn halfway through for even browning.

• For extra-crispy skin, cook 2–3 additional minutes at 400°F.

Make It a Meal

Top your baked potatoes with:

• Shredded rotisserie chicken + ranch + cheese

• Chili + cheddar + green onions

• Garlic shrimp + parsley + lemon

• Steak bites + butter + chives

• Black beans + salsa + avocado

Storage & Reheating

Refrigerator: Store cooled potatoes for up to 4 days.

Reheat in air fryer: 350°F (175°C) for 5–8 minutes until hot and crisp again.

Quick Summary

My favorite finishing touch: After opening the potato, add 1 tablespoon butter, a pinch of salt, and freshly cracked black pepper, then fluff with a fork before adding any other toppings. It’s simple, but it makes the potato taste restaurant-quality.