How I Make Perfectly Crispy Air Fryer Baked Potatoes Every Time
I’ll admit it — I used to think baked potatoes took too long in the oven and never quite came out right in the microwave. That all changed when I discovered how easy and perfect they turn out in the air fryer. The skin gets deliciously crispy, the inside is fluffy and soft, and they’re ready faster than baking in the oven. Whether it’s a weeknight dinner side or part of a loaded potato bar for friends and family, these air fryer baked potatoes are my new favorite way to prepare them.
I love how hands-off this recipe is. A few minutes of prep, pop them in the air fryer, and you end up with restaurant-quality baked potatoes — with none of the guesswork.
Why I Love Air Fryer Baked Potatoes
- Crispy, golden skin without any fuss.
- Perfectly fluffy, tender insides every time.
- Cooks faster than oven-baking and tastes even better.
- Minimal prep and super versatile for any meal.
- Great for topping with cheese, sour cream, bacon bits, and all the good stuff.
Ingredients You’ll Need
(Serves 4 | Prep Time: 5 minutes | Cook Time: 40 minutes)
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Optional toppings: sour cream, shredded cheddar cheese, green onions, bacon bits, chives, or butter.
How I Make Air Fryer Baked Potatoes (Step-by-Step)
- Prep the Potatoes
I start by scrubbing the potatoes clean and drying them thoroughly. Then I poke each potato a few times with a fork to let steam escape while cooking. - Season
I rub each potato all over with olive oil and sprinkle with kosher salt and black pepper. This step gives the skins that perfect, flavorful crispiness. - Preheat and Cook
I preheat the air fryer to 400°F and place the potatoes in the basket, making sure they aren’t crowded. I air-fry them for 35 to 40 minutes, flipping halfway through, until the skin is crisp and a fork easily pierces the center. - Serve
Once they’re done, I carefully slice each potato open, fluff the insides with a fork, and add all my favorite toppings. Sometimes I keep it simple with butter and salt; other times I load them up with cheese, sour cream, bacon bits, and chives.
My Tips for the Best Air Fryer Baked Potatoes
- Choose potatoes that are uniform in size so they cook evenly.
- Don’t skip rubbing with olive oil and salt — it makes the skin amazing.
- Flip halfway through cooking for the most even crisp.
- Check doneness with a fork; cooking time can vary slightly based on potato size.
Fun Variations I’ve Tried
- Rubbing the skins with garlic powder and parmesan cheese for extra flavor.
- Making twice-baked potatoes by scooping out the flesh, mixing it with cheese and sour cream, and popping them back in the air fryer to warm.
- Using sweet potatoes instead of russet for a slightly sweeter, healthier option.
- Serving with a dollop of chili and shredded cheese for a complete meal.
What I Serve with Air Fryer Baked Potatoes
- Grilled steaks or roasted chicken for a classic combo.
- A simple green salad for a balanced meal.
- Pulled pork or BBQ chicken to stuff inside for a loaded potato dinner.
- Steamed veggies and melted cheese for a vegetarian option.
Frequently Asked Questions
Q: Can I use other types of potatoes?
A: Yes! Yukon Gold and sweet potatoes also work great, though cooking times may vary slightly.
Q: Do I need to wrap the potatoes in foil?
A: Not at all! The air fryer crisps the skins perfectly without foil.
Q: How long will leftovers last?
A: Store cooked potatoes in the fridge for up to 3 days. Reheat in the air fryer to crisp them up again.
Q: Can I make them ahead of time?
A: Yes! You can pre-cook and then reheat them in the air fryer for a few minutes before serving.
Why These Air Fryer Baked Potatoes Deserve a Spot in Your Meal Plan
These air fryer baked potatoes are quick, easy, and turn out perfect every time. They’re crispy on the outside, fluffy on the inside, and make the ultimate blank canvas for your favorite toppings. Whether you’re serving them as a side dish or loading them up for a full meal, you can’t go wrong with this simple recipe.
I hope you give these a try and make them a regular part of your weekly dinners. And if you come up with creative toppings or unique twists, I’d love to hear how you make them your own!
My Go-To Air Fryer Baked Potato Recipe for Quick, Fluffy Potatoes with Crispy Skin
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 2 teaspoons black pepper
- 4 medium russet potatoes
Instructions
- Preheat the air fryer to 400°F (200°C).
- Wash and scrub the potatoes under cold water. Pat them dry with a towel.
- Pierce each potato several times with a fork to allow steam to escape.
- Rub the potatoes with olive oil and sprinkle with kosher salt and black pepper.
- Place the potatoes in the air fryer basket, ensuring they are not overcrowded.
- Cook for 40 minutes, turning the potatoes halfway through cooking.
- Check for doneness by inserting a fork; it should go in easily when the potatoes are done. If needed, cook for additional 5 minutes.
- Remove the potatoes from the air fryer and let them cool slightly before serving.
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