This Air Fryer Baked Potato recipe is incredibly crispy on the outside, fluffy and creamy on the inside, and couldn’t be easier! Simply seasoned and perfect for your favorite toppings.
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All right, here’s the truth.
They just never seemed very special, until I made them in the Air Fryer.
Air Fryer Baked Potatoes have a few things going for them: they are super easy and mostly hands off (no watching or flipping or stressing).
They have the crispiest skin of any baked potatoes I’ve ever eaten, with a perfectly fluffy interior to match.
Pop it open and drop a dollop of salted butter inside with some cheese and crispy bacon?
Let me show you how to make them!
- Start with russet potatoes — they are the must-have potato for classic baked potatoes, but other potatoes cooked in this fashion will still be delicious.
- Wash and dry potatoes thoroughly — potatoes need a good scrub before you consume them, but things that are wet don’t crisp up. So we need to wash them well and then dry them thoroughly with a towel.
- Oil and season — while water won’t brown, oil is going to give us that incredibly crispy golden skin that cracks when we slice it. Rub the potatoes all over with canola oil (it has a high smoke point) and season liberally with salt and pepper.
- Preheat your air fryer if needed — I always set mine to temperature for about 5-8 minutes before I want to put the food in so it goes in hot. We don’t want our food to sit in limbo while the air fryer heats up.
- Cook — put the potatoes in the basket, slide it in and cook for about 40 minutes. The exact cook time will depend on the size of your potatoes, but the great thing about the air fryer is that you can pull the basket out and check earlier if your potatoes are small, or you can turn it on for another 5-10 minutes if you find they’re not quite done.
Wrapping potatoes creates a steamy environment and the best part of an Air Fryer Baked Potato is that crispy skin.
Skip the foil, and save yourself a few extra minutes of prep, too!
It’s up to you.
When the steam in the potatoes tries to escape, it can cause your potatoes to “explode” or burst a hole out the side.
I don’t, and I haven’t had issues with mine exploding.
That being said, it’s an easy thing to do and won’t change your finished results, so if you are worried about it, you can definitely poke a hole into each one.
- shredded cheddar cheese or another favorite cheese
- sliced green onions
- salted butter
- crispy cooked bacon
- sour cream
- Minced fresh onions
- Chives and other fresh, chopped herbs
- Prepared tomato salsa
- Steamed broccoli
- Crispy fried onions
- Prepared chili
If your air fryer potatoes are a side dish, here are a few ideas for a main:
- Perfect Roast Chicken — throw it in the oven while your potatoes cook!
- Slow Cooker Chicken Thighs — for a quick-prep meal
- Italian Beef — tender, juicy and full of flavor!
- Roasted Pork Tenderloin — cooked to perfection
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- 3 russet potatoes (mine were 300 grams)
- 3 tablespoons canola oil
- salt and pepper
- Preheat air fryer to 400 degrees F according to manufacturer directions if required.
- Wash and dry potatoes thoroughly.
- Rub all over with oil and season well with salt and pepper.
- Place in the basket of the air fryer, place the basket into the air fryer and cook for 40 minutes (a little less if your potatoes are smaller than mine, a little more if your potatoes are larger than mine).
- Check doneness be inserting a knife into the center of the potatoes — if it goes in and comes out easily, they are done. If it seems to get stuck, give them 5-10 more minutes.
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