🥔 Air Fryer Baked Potato (Perfect Every Time)
Serves: 2–4
Total time: ~40–45 minutes
Temp: 400°F / 200°C
Ingredients
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Russet potatoes (1 per person)
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Olive oil (or avocado oil)
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Kosher salt
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Freshly ground black pepper (optional)
🔥 Instructions
1. Prep
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Wash and scrub potatoes well.
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Dry completely (important for crispy skin).
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Pierce each potato 4–5 times with a fork.
2. Season
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Rub lightly with olive oil.
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Sprinkle generously with kosher salt (this dries the skin → crispier).
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Add pepper if you like.
3. Air Fry
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Place potatoes directly in the air fryer basket (no foil).
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Cook at 400°F (200°C) for:
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Small: 35 minutes
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Medium: 40 minutes
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Large: 45–50 minutes
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Flip halfway for even crisping.
4. Check Doneness
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Knife slides in easily
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Internal temp ~205°F / 96°C (if you’re fancy)
5. Serve
Slice open, fluff with a fork, add toppings.
🧀 Topping Ideas
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Butter + sour cream
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Cheddar + bacon + chives
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Greek yogurt + olive oil + herbs
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Chili + cheese
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Garlic butter + Parmesan
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Cottage cheese + cracked pepper (high-protein)
❓ Q & A
Q: Do I need foil?
A: Nope. Foil traps steam and kills crispiness.
Q: Why russet potatoes?
A: High starch = fluffy interior + crispy skin. Yukon Golds work, but they’ll be creamier, less fluffy.
Q: Can I make them extra crispy?
A: Yes:
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Salt before cooking
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After cooking, brush lightly with oil and air fry 3–5 more minutes
Q: Can I cook multiple potatoes at once?
A: Yes, as long as they’re not stacked. Add 5 minutes if crowded.
Q: Can I reheat baked potatoes in the air fryer?
A: Best way to do it.
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375°F for 5–7 minutes
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Skin re-crisps beautifully
Q: Can I microwave first, then air fry?
A: You can (5–6 min microwave, then 10 min air fry), but full air fryer = better texture.
Q: Oil vs butter?
A: Oil before cooking for crisp skin. Butter after cooking for flavor.