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These air fryer baked potatoes turn out perfectly crisp on the outside and fluffy inside in under 45 minutes — the easiest way to make crisp baked potatoes without heating up your oven!
Crispy on the outside, fluffy on the inside, and so easy to make in the air fryer. ♡
If you’ve been craving a perfectly baked potato but don’t want to wait an hour for the oven to do its thing, the air fryer is here to save the day! These potatoes cook up with irresistibly crisp, golden skins and tender, pillowy insides in about 45 minutes — with zero need to heat up the whole kitchen. Just rub with oil, season with flaky salt, pop them in the basket, and let the air fryer work its magic.
You can go the classic route and serve them up simply with butter and chives, or load them up with all your favorite toppings for a cozy side. However you serve them, this method has easily become my go-to for perfect baked potatoes every time.
Tips for Success
Detailed recipe is included below, but here are a few extra easy tips to keep in mind to guarantee baked potatoes with irresistibly crisp skins and tender, fluffy centers:
Choose the right potatoes. Russets are my favorite choice for baked potatoes because of their fluffy, starchy texture.
Dry them well. After washing, dry the potatoes completely to help the skins crisp up.
Don’t skip the fork pokes. This allows steam to escape and prevents the potatoes from bursting open.
Space them out. Give each potato room for air to circulate so they will crisp up evenly.
Test for doneness. A sharp knife should slide in easily, with no resistance. Cooking time will vary depending on the size of your potatoes.
Seasoning & Topping Options
Here are a few of our favorite ideas for serving crispy baked potatoes;
Loaded baked potato: Top the potato with shredded cheddar cheese, crispy bacon, a generous dollop of sour cream, and a sprinkle of fresh chives or scallions.
Tex-Mex baked potato: Add a scoop of salsa, a spoonful of black beans, some shredded cheese, and creamy avocado.
BBQ baked potato: Pile on pulled pork or chicken, drizzle with tangy BBQ sauce, and finish with a sprinkle of cheddar cheese.
Greek-inspired baked potato: Spread a layer of hummus over the potato, then add diced cucumbers, tomatoes, olives, and a crumble of feta cheese.
Herbed butter: Melt garlic-herb compound butter over the top, made with fresh parsley and rosemary and a sprinkle of flaky salt.
FAQ
Can I cook more than 4 potatoes at once? You can, but avoid overcrowding the basket — the potatoes need space for air to circulate. So you may need to cook in batches if your air fryer is smaller.
Do I need to wrap the potatoes in foil? Nope! Foil traps steam and softens the skin, so skip the foil for crisp skins.
Can I reheat leftovers in the air fryer? Yes, just air fry at 350°F for about 5–8 minutes until warmed through.
What air fryer do you use? This is the air fryer we currently own and use nearly every day. It has been great!
These air fryer baked potatoes turn out perfectly crisp on the outside and fluffy inside in under 45 minutes — the easiest way to make crisp baked potatoes without heating up your oven!
Ingredients
Scale
3 to 4 medium Russet potatoes
1 tablespoon olive oil
flaky or coarse sea salt
Instructions
Prep the potatoes.Wash and dry the potatoes. Poke each potato a few times with a fork. Rub the entire surface of the potatoes with olive oil and season on all sides with salt.
Air fry.Place the potatoes in the air fryer basket, leaving space between each one for air circulation. Air fry at 400°F (200°C) for 40-45 minutes, flipping once halfway through. They’re done when the skins are crisp and a knife slides in easily.
Cool.Let cool slightly, then slice open and fluff the insides with a fork. Add your favorite toppings and enjoy!
