Air Fryer Baked Potatoes

a square photo of a white plate on a grey napkin with a baked potato on it with butter and chives

Air Fryer Baked Potatoes

Make perfectly fluffy and crispy air fryer baked potatoes in under an hour with only three ingredients! This easy recipe is perfect for busy weeknights or when you're short on time.

Course Side Dish

Cuisine American

Keyword air fried baked potatoes, air fryer baked potatoes, baked potato recipe

Prep Time 5

Cook Time 35

Servings potatoes

Calories 192kcal

Author Elaine Benoit

Equipment

air fryer

Ingredients

2 medium russet potatoes (washed and dried - see notes for different-sized cooking times)
2 tablespoons olive oil (be generous)
1 tablespoon kosher salt (approximately - be liberal in your sprinkling)

Instructions

Wash and dry the potatoes. Take a fork or paring knife and poke holes all around each potato (you do this so the potato won't burst.)
2 medium russet potatoes
Pour a quarter-size amount of oil in your hand. Rub the oil all along the skin to cover the potato completely. Repeat with the other potato.
2 tablespoons olive oil, 1 tablespoon kosher salt
Liberally sprinkle kosher salt over all the sides of the potato.
Preheat the air fryer to 400 F, and set the timer for 35 minutes (see timing for different sizes of potatoes).
When the air fryer comes to temperature, open the basket and place the potatoes in a single layer without touching each other.
Once the air fryer beeps that it is done cooking, don an oven mitt, pick up one of the potatoes, and squeeze it. There should be a give - your potato is done.
Cut a slit in the potato, squeeze the sides together, add butter or any other addition you'd like (see notes for ideas.)
Eat
Smile
Enjoy

Notes

I didn't add the butter to the nutrition information because everyone uses a different amount.

Helpful tips

I have two types of air fryers - the tray oven type and the basket type. For this recipe, I use the basket air fryer.

Choose russet potatoes for the best results. They have a high starch content, which makes them fluffy and light.

I have used Yukon gold potatoes and they come out delicious. It's just that Russets have thicker skins, so you get that satisfying chew going on.

Scrub the potatoes well before cooking, but don't peel them. The skin will help to keep the potatoes moist and flavorful. If you don't have this vegetable cloth, you should check it out. One side is coarse and when you rub the skin of the potatoes under water, they clean up quick and easily.

Before cooking, poke the potatoes all over with a fork or sharp paring knife. This will help to prevent them from bursting.

Cook the potatoes at a high temperature (400 degrees Fahrenheit) for a shorter time. This will help them to crisp up on the outside without becoming dry inside.

The cooking time will vary depending on the size of your potatoes. I had medium to large potatoes, and it took 35 minutes. But I've also had smaller potatoes that cooked in 25 minutes and huge potatoes that took 45 - 50 minutes.

Serve the potatoes immediately with your favorite toppings.

Nutrition