If you’ve ever wished for the perfect baked potato with crispy skin and fluffy insides, your air fryer is the ultimate solution! This Air Fryer Baked Potato recipe delivers restaurant-quality results in half the time of the oven, without sacrificing texture or flavor.
For extra crispy skins, don’t skip drying the potatoes thoroughly before air frying! This removes excess moisture, helping them crisp up beautifully.
Table of Contents
- Why These Air Fryer Baked Potatoes Are a Game Changer
- Ingredients You Need
- How to Make Air Fryer Baked Potatoes
- How Do I Make Them Twice-Baked?
- Recipe FAQs
- What to Serve with Air Fryer Baked Potatoes
- Storage and Reheating
- More Crispy Air Fryer Recipes
- Feels like Breakfast on the Beach!
- Why You’ll Love This Smoothie Bowl
- Ingredients You’ll Need
- How to Make a Coconut Smoothie Bowl
- How to Get the Texture Right
- Coconut Smoothie Bowl Toppings
- FAQS
- Coconut Smoothie Bowl Recipe
- Tips for Thick Smoothie Bowls
- Prep and Storage Tips
- More Smoothie Recipes
- Air Fryer Baked Potato Recipe
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.
You’ll have a classic side dish to go with cast iron chicken thighs, Boursin chicken, or baked pesto chicken in under an hour.
Ingredients You Need
- Russet potatoes (4 large, 8 oz each): The best variety for fluffy, starchy centers.
- Cooking spray: Avocado oil or coconut oil spray for a light, even coating. You can also rub them with olive oil.
- Kosher salt & black pepper: Enhances flavor and helps crisp up the skin.
- Toppings: Butter, vegan butter, sour cream, chives, crispy bacon, and cheddar cheese.
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. Prep the Potatoes. Wash, scrub, and thoroughly dry your potatoes. Poke 6-8 holes in each one using a fork or knife to release steam.
Step 2. Oil and Season. Spray them evenly with cooking spray, then sprinkle all over with salt and black pepper.
Step 3. Air Fry Until Tender. Arrange the potatoes in the air fryer basket without touching to allow air circulation. Cook at 400°F for 40 minutes. Check for doneness by piercing them with a fork. If they’re not tender, continue cooking in 5-minute increments until fully cooked.
Step 4. Serve & Enjoy! Remove from the air fryer, slice open, and fluff the insides with a fork. Load them up with butter, a dollop of sour cream, crispy bacon, or your favorite toppings.
How Do I Make Them Twice-Baked?
Follow the instructions to cook potatoes in the air fryer. When they’re done, allow them to cool slightly slice them in half lengthwise and scoop out the flesh of the potato.
Add the fluffy inside 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.
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.
What to Serve with Air Fryer Baked Potatoes
Here are a few main dishes to serve your baked potatoes as a side dish!
- Chicken: air fryer bacon wrapped chicken breast, cast iron skillet chicken thighs, Boursin chicken, or French onion chicken.
- Seafood: blackened salmon, herb grilled salmon, or creamy coconut shrimp.
- Beef: Grilled ribeye, balsamic flank steak, or air fryer meatballs.
- Loaded Potatoes: top them with sweet and spicy chili or slow cooker bbq pulled pork and all the toppings.
Storage and Reheating
To store: Keep leftover potatoes in an airtight container in the fridge for up to 4 days.
To reheat: Pop them back in the air fryer at 350°F for 5 minutes to restore crispiness.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Air Fryer Baked Potato
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Ingredients
- 4 (8-ounce) large russet potatoes
- Cooking spray Olive oil works too
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Toppings: butter, salt, pepper, chives, sour cream, crispy 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 paper 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.
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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!