Recipes AirfryerAir Fryer Baked Potatoes
The air fryer makes the best baked potato — crackly, salty skin and a light, fluffy inside — without heating up your whole oven. The circulating air crisps the skin all the way around, so there's no soggy bottom.
All you need are three ingredients and about 40 minutes. Load them up with butter, cheese, sour cream and chives, or keep it simple with a little salt and pepper.
Ingredients
Instructions
Prep the potatoes
Scrub the potatoes well and dry them completely. Pierce each one a few times with a fork so steam can escape.
Season
Rub each potato all over with olive oil, then sprinkle generously with coarse salt.
Air fry
Place in the basket in a single layer and air fry at 400°F for 35–40 minutes, flipping once halfway, until the skin is crisp and a knife slides easily into the center.
Serve
Let rest 2 minutes, then split open, fluff with a fork, and add your toppings.
- Russet potatoes give the fluffiest inside and crispiest skin.
- Dry skin + oil + salt is the whole secret to a crackly crust.
- Keep the potatoes a similar size so they finish at the same time.
Frequently asked
How long does a baked potato take in the air fryer?
Medium russet potatoes take 35–40 minutes at 400°F. Larger potatoes may need up to 45 minutes.
Do I need to wrap the potatoes in foil?
No — skip the foil. Wrapping steams the skin and you lose the crispy crust that makes air fryer baked potatoes so good.
What temperature is best for air fryer baked potatoes?
400°F gives you a crisp skin and a fully fluffy center without drying them out.
Should I microwave them first?
You don't need to. If you're short on time, microwave 4–5 minutes first, then air fry 15–20 minutes to crisp the skin.
