Go Back
–+ servings
Air Fryer Baked Potato Recipe

Air Fryer Baked Potato

iamwinfred
This air fryer baked potato recipe is the fastest way to get that classic steakhouse style potato without turning on your oven. The skin comes out salty and crackly crisp, while the inside stays soft and pillowy the second you split it open. With only 4 ingredients and under an hour, it's the easiest way to get perfect baked potatoes every time.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 4 potatoes
Calories 265 kcal

Equipment

  • Air fryer Basket style or oven style
  • Fork For piercing the potatoes
  • Instant-read thermometer (optional) For checking doneness
  • Tongs For flipping and removing the potatoes
  • Cutting board
  • Sharp knife For splitting the potatoes open
  • Silicone basting brush (optional) For spreading oil evenly

Ingredients
  

  • 4 russet potatoes about 8 ounces (225g) each
  • 2 tablespoons olive oil 30ml
  • 1 teaspoon coarse sea salt 5g, plus more for serving
  • 1/2 teaspoon black pepper 2g

For Serving

  • 4 tablespoons butter 60g, for serving
  • sour cream optional, for topping
  • shredded cheddar cheese optional, for topping
  • chopped chives optional, for topping
  • crispy bacon bits optional, for topping

Instructions
 

  • Scrub potatoes clean under cool water, then pat completely dry with a kitchen towel.
  • Pierce each potato all over 4-5 times with a fork, poking about 1/4 inch deep.
  • Drizzle with olive oil and rub evenly over all surfaces. Sprinkle with salt and pepper, pressing gently to adhere.
  • Preheat air fryer to 400°F (200°C) for 3-5 minutes if required by your model.
  • Place potatoes in the basket in a single layer, leaving space between each for air circulation.
  • Cook at 400°F (200°C) for 35-45 minutes, flipping halfway with tongs for even crisping.
  • Check doneness by inserting a knife or thermometer into the center. Potato should register 205-210°F (96-99°C).
  • Transfer to cutting board, rest 2-3 minutes, then split open lengthwise. Fluff interior with a fork, add butter and desired toppings.

Notes

  • Choose potatoes that are similar in size so they finish cooking at the same time.
  • Never skip piercing the potatoes - it allows steam to escape and prevents bursting.
  • Skip the foil completely. Foil traps steam and gives you a soft, damp skin instead of a crisp one.
  • Let potatoes rest for a few minutes before cutting so the steam settles and the interior firms up.
  • If your air fryer runs hot, check potatoes a few minutes early to avoid overly dark skins.
  • Store cooled, unstuffed baked potatoes in an airtight container in the refrigerator for up to 5 days.
  • Reheat in the air fryer at 400°F (200°C) for 5-10 minutes to re-crisp the skin. Avoid microwaving.
  • Baked potatoes can be frozen for up to 3 months, though the texture is best when reheated from fresh.
  • Try variations like garlic herb, Cajun spiced, or loaded broccoli cheddar for easy twists.

Nutrition

Serving: 1potato with 1 tablespoon butterCalories: 265kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 420mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 6IUVitamin C: 15mgCalcium: 2mgIron: 8mg
Keyword air fryer baked potato, crispy baked potato, easy potato recipe, loaded potato
Tried this recipe?Let us know how it was!