Air Fryer Baked Potato

5 from 1 vote

Cook the crispiest Air Fryer Baked Potatoes with fluffy insides and perfectly seasoned skins. Season with your favorite spices or load them with anything you like.

Prep Time5

Cook Time50

Total Time55

Course: Side Dish

Cuisine: American

Servings: 8 oz each baked potatoes

Calories: 227kcal

Author: Jennifer Fishkind

Ingredients

32 ounce 4 (8 ounce each) medium sized russet baking potatoes washed and dried
1½ tablespoons extra virgin olive oil or vegetable oil
1½ teaspoons kosher salt
1½ teaspoons fresh cracked black pepper for topping
Butter for topping

Instructions

Preheat your air fryer to 400°F. (If your air fryer model does not need to be preheated, disregard this step. Please check your user’s manual for best results)
Use a pastry brush to liberally brush each potato with the olive oil.
32 ounce 4 (8 ounce each) medium sized russet baking potatoes, 1½ tablespoons extra virgin olive oil
Sprinkle kosher salt on both sides of the potatoes.
1½ teaspoons kosher salt
Place each potato in the basket of your air fryer and bake for 25 minutes on 1 side, carefully flip the potato and continue cooking for another 20 to 25 minutes. To check if your potatoes are fully cooked, insert a kitchen knife into the center of each potato, if the knife goes in easily your potatoes are done. If the knife does not go in easily, continue cooking in 5-minute increments until the potatoes are fully cooked.
Use a sharp kitchen knife to slice down the center of each potato. Use a fork to fluff the inside of each potato. Garnish with butter and the fresh cracked pepper. Serve while hot.
1½ teaspoons fresh cracked black pepper, Butter

Notes

Storage :

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat the baked potatoes, bake in the air fryer for 3 to 4 minutes until heated through. You can also reheat in the microwave for a few minutes, but keep in mind that the skin will not be as crispy.

Tips :

Make sure to wash and dry your potatoes with paper towels. Excess moisture on the skins of the potatoes can cause them to steam instead of crisping up; we're going for hat crispy, golden texture!
Do not overcrowd your air fryer. If the basket is too crowded, the potatoes will not get the crispy outside you crave. If you have a small air fryer, simply cook in two batches.
All air fryers are different. I used the Cosori Air fryer for this recipe. You may have to adjust the cooking time and temperature if you have a different model.
You can line your air fryer basket with parchment paper, but if your model requires preheating, do not line your air fryer during this process.
You can use a fork to poke holes in your potatoes before cooking them in an air fryer. This will allow the steam to escape and helps to prevent the potato from splitting when air frying.
To check if your potatoes are fully cooked, insert a kitchen knife into the center of each potato. If the knife goes in easily, your potatoes are done. If the knife does not go in easily, continue cooking in 5-minute increments until the potatoes are fully cooked and fork tender.
You should not wrap the potatoes in aluminum foil before air frying or you will end up with soggy skin. Simply skip the foil, and season with olive oil and salt instead.

Nutrition