Air Fryer Baked Potatoes
Russet potatoes with crispy, salty skin and fluffy insides in less time than the oven. Load them with butter, sour cream, cheese and bacon.
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 4 medium russet potatoes, about 8 oz each
- 1 tbsp olive oil
- 1 1/2 tsp coarse kosher salt
- 1/2 tsp garlic powder
Toppings
- 4 tbsp butter
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tbsp chives, chopped
Gear
- Air fryer
- Fork
- Instant-read thermometer (optional)
Some gear links may be affiliate links. Disclosure.
Steps
Step 1: Scrub the potatoes and dry them completely. Poke each one 6 to 8 times with a fork.
Step 2: Rub with the oil and sprinkle all over with the salt and garlic powder.
Step 3: Put the potatoes in the air fryer basket in a single layer, not touching.
Step 4: Air fry at 400°F for 35 to 45 minutes, flipping halfway, until a knife slides through the center with no resistance and the inside reads 205 to 210°F.
Step 5: Cut a slit across the top and squeeze the ends toward the middle to fluff the inside.
Step 6: Load with butter, sour cream, cheese, bacon and chives.
Swaps
- Sweet potatoes: Same method at 380°F for 35 to 45 minutes.
- Toppings: Chili and cheese, broccoli and cheese sauce, or leftover pulled pork and barbecue sauce.
Tips
- Pick potatoes of the same size so they finish together.
- A baked potato is fully cooked and fluffy at about 205 to 210°F inside.
The story
HAM Cooking. Let’s fire it up.
A baked potato is the most humble side dish there is, but get the skin right and it’s suddenly the star of the plate. The air fryer is great at it, and it doesn’t heat up the whole kitchen like an oven does in July.
The fluffy inside comes from russets, which are high in starch and low in moisture. As they cook, the starch granules swell and separate, which makes the inside light and mealy, perfect for soaking up butter. Poking holes lets steam escape. And the oil and coarse salt on the outside? That’s how you get crispy, seasoned skin worth eating.
Skip the foil. Foil traps steam, which makes the skin soft and wrinkly. In an air fryer, the hot circulating air dries and crisps the skin all the way around. Load it up, eat the skin first, and pretend it’s health food. It’s a vegetable, right?
HAM out.
Related recipes
AI illustrationAir fryerSideAir FryerAir Fryer French Fries
Crispy homemade fries from russet potatoes using a quick soak, a light coat of oil and two temperatures. Golden outside, fluffy inside.
55 min · serves 3 · Veggie
AI illustrationAir fryerSideAir FryerAir Fryer Hush Puppies
Golden cornmeal hush puppies with green onion, a little jalapeño and a touch of sweetness, air fried crisp outside and tender inside.
35 min · serves 6 · Veggie
AI illustrationAir fryerSideAir FryerAir Fryer Onion Rings
Thick sweet onion rings soaked in buttermilk and coated in a seasoned panko crust, air fried until crunchy and golden with a tangy dipping sauce.
40 min · serves 4 · Veggie
Cooked this? Tell us how it went.
Loading reviews…