Air fryer baked potatoes are a game-changer for potato lovers everywhere. These crispy, fluffy potatoes are easy to make and require minimal prep time, making them perfect for busy weeknights or lazy weekends.
2large Russet potatoesscrubbed and dried (5-6 inch long potatoes)
1-2tablespoonsolive oil or vegetable oil
1/2teaspoonkosher salt or sea salt
Topping suggestions:
Butter or sour cream
Chopped chives or green onions
Shredded cheese(cheddar, mozzarella, or your favorite)
Cooked bacon bits
Steamed broccoli
Sautéed mushrooms
Chili
Instructions
Preheat your air fryer to 400°F (200°C).
Prick the scrubbed and dried potatoes all over with a fork or sharp knife. This will allow steam to escape and prevent the potatoes from bursting while cooking.
Rub the potatoes with olive oil or vegetable oil, ensuring that they are evenly coated. Then, season the potatoes with salt.
Place the potatoes in the air fryer basket, ensuring they are not touching each other. You may need to cook them in batches if you have a smaller air fryer.
Cook the potatoes for 40-45 minutes or until they are tender and easily pierced with a fork. Depending on the size of your potatoes and your air fryer, cooking times may vary slightly. Check for doneness after 35 minutes and adjust the cooking time accordingly.
Carefully remove the potatoes from the air fryer using tongs or a spatula. Allow them to cool for a few minutes before handling.
To serve, use a knife to make a lengthwise cut in the top of each potato, then gently press the ends together to open the potato. Fluff the inside with a fork and add your desired toppings.
Notes
The skin on these potatoes is SO good! It's crispy and salty and my favorite part about making baked potatoes in the air fryer!
You can top these with anything that you like or have on hand. I'll often just do a little butter and salt but if I'm going to make a full meal out of this I'll add more like chili and broccoli.
If you cram too many potatoes in your air fryer the skin doesn't get as crispy and they take longer to cook, be warned.
If you are using a really big baking potato it's going to take longer to cook. I have found that it's better to cook big 8-12 ounce potatoes at 350 degrees for 50-75 minutes that way the outside doesn't burn before the inside is done.