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This air fryer baked potato recipe is perfectly fluffy on the inside and crispy on the outside. It couldn’t be easier and it cooks 20 minutes faster than a traditional baked potato. This classic potato recipe is delicious with your favorite potato toppings!
Check out more air fryer recipes and use our guide to turn any oven recipe into an air fryer recipe.
Table of Contents
It takes 40 minutes to cook air fryer baked potatoes, compared to about an hour in the oven. But on top of the reduced time, air fryer baked potatoes have the crispiest skin of any potato I’ve every eaten, thanks to the air circulation. And the inside is so fluffy!
I’m typically a fan of boursin mashed potatoes, roasted sweet potatoes, or cheesy scalloped potatoes, but cooking potatoes in the air fryer makes them SO GOOD.
Cut it open and add some butter, sour cream, chives, or salt and pepper and you have a classic side dish to go with cast iron chicken thighs, Boursin chicken, or baked pesto chicken.
Ingredients You Need
Here are the simple ingredients you need to make potatoes in the air fryer. Jump to the recipe card for exact measurements.
- Russet potatoes: the classic potato for baked potatoes, but other potatoes cooked this way work too.
- Cooking spray: I prefer avocado oil spray. But I’ve also coated them in coconut oil or melted butter and it’s worked well.
- Salt and pepper: sprinkle some on the outside before air frying!
How to Make Air Fryer Baked Potatoes
Here are the simple steps, with photos, to make this air fryer baked potato recipe. Jump to the recipe card for full instructions.
Step 1. Dry and Prep Potatoes. Wash and dry the potatoes really well. Polk a few holes in each potato with a fork. Preheat the air fryer for 5 minutes.
Step 2. Oil and Season. Spray each potato with cooking spray or coat it in coconut oil or melted butter. Sprinkle with salt and pepper.
Step 3. Place in Air Fryer Basket. Place the potatoes in an even layer in the preheated air fryer basket.
Step 4. Cook. Air fry for 40 minutes. You do not need to pause or turn the potato during the cooking process. Pierce one with a knife to see if it’s tender and add 5 more minutes if it’s not fully cooked.
Twice Baked Potatoes in the Air Fryer
Follow the instructions to cook potatoes in the air fryer. When they’re done, allow them to cool slightly until they’re cool enough to handle. Slice them in half lengthwise and scoop out the flesh of the potato.
Add the flesh to a large bowl with a butter, sour cream, salt and pepper and mash with a fork. Place the mixture back into the potato skins and top with shredded cheese and bacon. Air fry again for 7-10 minutes, until the cheese is melted and bubbling.
Expert Tips
- The cook time may vary depending on the size of your potatoes. Start with 40 minutes and add 5 minute increments until they’re fork tender.
- Make sure to wash and dry the potatoes really well. Similar to carrot fries, the dryer the outside, the crispier they’ll be.
Recipe FAQs
It takes 40 minutes to air fry a baked potato at 400°F compared to an hour or more in the oven. This may vary depending on the potato size, but even large potatoes should be done by 50 minutes.
Potatoes contain a good amount of moisture so, poking holes in them allows steam to escape. It doesn’t happen often, but potatoes can explode if that steam doesn’t have somewhere to go. I’ve made potatoes many times without poking holes without this happening, so it’s up to you!
The benefit of the air fryer is the crispy skin and wrapping them in foil creates a steamy environment. Save prep time and don’t wrap them in foil.
You don’t have to microwave your potatoes in the air fryer unless your short on time. You’ll save about 10-12 minutes of cook time. Poke some holes and microwave on high for 8 minutes then proceed to oil and season. Air fry for 15-20 minutes, or until fork tender.
Slide a sharp knife into the center of the potato. It’s done when it slides in and out smoothly.
Baked Potato Toppings
Make a loaded baked potato with some of these popular toppings!
- Sliced green onions
- Shredded cheddar cheese
- Butter
- Crispy bacon
- Sour cream
- Chives or other fresh herbs
- Steamed broccoli and cottage cheese queso
- Fried onion
- Stuffed potatoes with healthy sloppy joes
Serving Suggestions
Here are a few main dishes to serve your baked potatoes as a side dish!
Storage and Reheating
Store leftover potatoes in an airtight container in the fridge for up to 4 days. Reheat them in the air fryer at 400°F for 5-7 minutes, or until heated through.
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Air Fryer Baked Potato
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Ingredients
- 4 (8-ounce) large russet potatoes
- Cooking spray I like avocado oil or coconut oil spray
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- For topping: butter, vegan butter, salt, pepper, chives, sour cream, crispy cooked bacon, cheddar cheese
Instructions
- Preheat the air fryer to 400°F for 5 minutes. While it’s preheating, prep your potatoes.
- Wash and scrub the potatoes then pat them dry with a towel. Poke 6-8 holes in each potato with a fork. Spray each potato with cooking spray then top each evenly with salt and pepper.4 (8-ounce) large russet potatoes, Cooking spray, 2 teaspoons kosher salt, 1 teaspoon black pepper
- Arrange the potatoes in your air fryer, being careful not to let them touch. Close the drawer and air fry at 400°F for 40 minutes. Test to make sure the potatoes are fork tender. If your fork doesn’t easily pierce the potato, cook for another 5 minutes until they are cooked all the way. Repeat this process until the potatoes are tender. This time may vary based on the size of your potatoes.
- Remove them from the air fryer and carefully slice them open down the middle. Serve them with butter, vegan butter, salt, pepper, sour cream and/or chives. See notes for twice baked potatoes.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these last night and I feel like we finally found our go-to baked potato recipe! They had the perfect crispy outside skin and soft fluffy perfectly cooked inside! I air fried 2 very large russet potatoes and because they were so big I added another 10 minutes to the cook time. Thank you Milly for an awesome recipe!!!
Love to hear that! Thank you for sharing!
THANK YOU!! Love this!