If you love piping hot baked potatoes with crispy skins and fluffy interiors but don't have the time for traditional oven baking, why not air fry? You get the same excellent oven baked results but in a fraction of the time. Simply finish them with your favorite toppings and you've got an easy weeknight meal the whole family will love.
Air fryer baked potatoes also make excellent appetizers for game day gatherings. Whether it's a baked potato bar with toppings or Stef's Buffalo Chicken Fries, potatoes are always a hit. Plus, they are gluten free!
If you don't have an air fryer, there are many other ways to bake potatoes. Each varies slightly depending on cooking method--conventional oven, convection oven, on the grill, toaster oven, microwave, Instant pot or crock pot.
AIR FRYER BAKED POTATO INGREDIENTS
We're only using 3 basic ingredients, which you may already have, so your pantry or refrigerator before heading to the store. See recipe card below for ingredient amounts.
- Potatoes: Russet potatoes (or Idaho potatoes) are the best for these air fryer potatoes because of their thick skin and high moisture. Be sure all your potatoes are similar in size for even cooking.
- Oil: Use a high-heat cooking oil like vegetable oil or avocado oil. Alternately, you can use cooking spray.
- Salt: Coarse salt like kosher salt or sea salt are great options or use what you have on hand. Just don't skip the salt.
Enjoy this great recipe as a great side dish to a full meal with these other recipes:
- Easy Chili – A hearty ground beef chili with beans, tomatoes and just the right amount of spice. Don't forget the sour cream.
- Lemon Dill Baked Salmon – Flakey salmon with melt in your mouth lemon dill seasoning.
- Parmesan Roasted Broccoli – An excellent vegetarian accompaniment or topping for your potatoes.
- Blackberry Dump Cake – Less than 10 minutes of prep and so delicious everyone will ask for seconds.
BAKED POTATO TOPPINGS
Here are some of our favorite baked potato topping combos:
- Loaded Classic – Cheddar cheese, dollop of sour cream, green onions and bacon bits (optional).
- Loaded Chili – Easy chili, cheddar cheese, sour cream, green onions and/or avocado.
- Vegetable Medley - Top with your favorite roasted vegetables and olive oil for a delicious vegetarian dinner.
- Broccoli Cheddar – Parmesan roasted broccoli and melted cheddar cheese.
- Southwestern – Pico de gallo (or salsa), corn, black beans, cheese, sour cream, cilantro, avocado (or guacamole).
- Lox - Smoked salmon, chives, cream cheese
- Fajita - Fajita chicken (or steak), bell peppers, onion, cilantro lime sour cream and shredded cheese
- Goat Cheese and Herbs - Top with goat cheese, olive oil, parsley, shallots and lemon zest for another flavorful vegetarian dish.
If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.
TOOLS AND SUPPLIES NEEDED:
POKE HOLES: Poke potatoes 6-8 times with a fork to vent the potato.
ADD OIL: Brush oil on the outside of each potato.
ADD SALT: Sprinkle the potato with salt for a flavorful, crisp skin.
PLACE IN BASKET: Place potatoes in the air fryer basket. Make sure not to overcrowd your potatoes so that air can circulate evenly around the potatoes as they cook.
COOK AND FLIP: Close the air fryer and cook at 400°F for 30 minutes. Flip them over and cook for another 5-15 minutes, depending on the size of the potato.
CHECK DONENESS: Remove potatoes from the air fryer. Poke the potato with a fork to check to see if they’re cooked through. If your fork pushes easily into the potato center the potato is cooked. If there’s resistance it needs to be cooked longer.
FLUFF AND STUFF: Once cooked, make a large slice down the center of the potato and fluff up the center of the potato a little. Add toppings that melt first, like butter or cheese. (If you want, you can briefly pop your potatoes back in the oven to melt the butter or cheese.) Then add more toppings like sour cream, chives, bacon or any of your other favorite toppings.
These potatoes are so yummy we doubt you'll have leftovers, but if you do here's how to store them:
Refrigerate: Baked potatoes can be stored in the refrigerator in an airtight container for up to 3 days. While the skin may not be as crispy, they will still taste just as good.
Freeze: You can freeze baked potatoes for up to a month. Before freezing, make sure your potatoes are fully cooled and don't contain any toppings. Wrap them in foil or plastic wrap, ensuring no part of the potato is exposed to air. Place in a sealed freezer bag without any excess air.
Defrosting: Thaw in the refrigerator overnight or, for faster results, thaw in the microwave.
Reheating: You can reheat potatoes in your air fryer at 400 until heated or in a microwave.
FREQUENTLY ASKED QUESTIONS
Russet (also called Idaho) potatoes are the best potatoes for baking because they are low in moisture. Avoid waxier, thin-skinned varieties such as red-skinned potatoes because they won’t have a fluffy center when baked.
We recommend baking potatoes in your air fryer at 400°F. For Russet potatoes, the internal temperature should reach 210°F.
Cooking time will vary depending on the size of your potatoes and your air fryer. Start with 35 minutes at 400°F and check the softness by poking the potatoes with a fork. If your potatoes are still firm, continue baking until a fork will insert easily into the center of the potato.
Skip the foil! Wrapping potatoes in foil traps steam, which creates soggy potatoes, instead of crispy ones. We recommend baking them unwrapped with space between them for air to circulate, allowing them to cook evenly.
Baking potatoes in the oven is the best method for getting crispy potato skin and a hot, pillowy center. Using an air fryer will give you the same results but in a fraction of the time.
Baked potatoes are the perfect blank canvas for any of your favorite toppings. The classic loaded baked potato usually includes butter, cheddar cheese, sour cream, bacon bits and green onions. However, you can add meat (chicken or chili, for example) or go totally vegetarian or vegan with vegetable-based toppings.
- 3 large potatoes
- 2 tablespoon vegetable oil
- 2 tablespoon coarse salt
- Clean potatoes by scrubbing them under running water. Then pat dry.
- Poke potatoes 6-8 times with a fork to vent the potatoes.
- Brush oil on the outside of each potato.
- Sprinkle the potato with salt.
- Place potatoes in an air fryer basket. Close the air fryer and cook at 400°F for 30 minutes. Flip them over and cook for another 5-15 minutes, depending on the size of the potato.
- Remove potatoes from the air fryer. Poke the potato with a fork to check if they are cooked through. If your fork pushes easily into the potato center, the potato is cooked. If there's resistance, it needs to be cooked longer.
- You can buy specialty air fryer parchmentThese potatoes do not make a big mess but you could use the air fryer parchment paper with holes in it to make cleanup easier.
- Once cooked, make a large slice down the center of the potato and fluff up the center of the potato a little. Add toppings that melt first, like butter or cheese. Then add more toppings like sour cream, chives, bacon or any of your other favorite toppings.
- If you want, put your butter and cheese on the potato then pop them back into the air fryer for another minute to melt your cheese.