Air Fryer Baked Potatoes

Air Fryer Baked Potatoes (Crispy Skin, Fluffy Inside)

All the cozy comfort of a classic baked potato—without the hour wait. The air fryer delivers shattering-crisp skin and pillowy centers in about 30 minutes. Load them up or keep them simple.

Minimal prep, maximum payoff—perfect for weeknights or meal prep.

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At a Glance

Prep: 5 min

Cook: 20–25 min

Total: ~30 min

Yield: 2–4 servings

Ingredients

2–4 medium russet potatoes (8–10 oz / 225–285 g each)
1–2 Tbsp olive oil (or avocado oil)
Kosher salt & freshly ground black pepper

Favorite Toppings

Butter, sour cream, shredded cheddar
Chives/green onions, crumbled bacon
Sautéed mushrooms or caramelized onions

Instructions

Preheat: Set air fryer to 400°F / 200°C for 3–5 minutes.
Prep potatoes: Scrub and dry well. Pierce each several times with a fork; rub with oil and season all over with salt and pepper.
Air fry: Place in basket with space between. Cook 20–25 minutes, turning halfway, until skins are crisp and a knife slides in easily (for larger potatoes, add 5–10 minutes). Target interior temp: 205–210°F (96–99°C) for the fluffiest centers.
Serve: Rest 3 minutes, split, fluff with a fork, and add toppings.

Tips & Variations

Seasoning ideas: Add garlic powder, smoked paprika, or seasoned salt with the pepper.
Crispier skin: After cooking, brush with a touch more oil and air fry 2–3 minutes.
Different potatoes: Yukon golds get creamy; sweet potatoes cook similarly but may need a few extra minutes.
Meal prep: Refrigerate up to 4 days; reheat at 375°F (190°C) for 6–8 minutes to re-crisp.