Air Fryer Baked Potato
Make the best air fryer baked potato every time! These potatoes are soft and tender on the inside with a crispy, salty skin. Top them with butter, sour cream and chives or twice bake them with your favorite toppings.
Servings: 4 potatoes
- 4 large russet potatoes 8 ounces each (see notes if you need to make more)
- Cooking spray Avocado oil or coconut oil spray is best
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- For topping: butter vegan butter, salt, pepper, chives, sour cream
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.
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.
If you need more than 4 potatoes: it’s best if the potatoes don’t touch, so as long as the potatoes don't touch you can add more without changing the cook time. You can also use smaller potatoes to fit more, just reduce the cook time by 5 minutes per ounce.
To store: Wrap the potatoes individually in foil or store in an air tight container for up to 5 days.
To reheat: Air fry at 350°F for 3-4 minutes or until warmed all the way through.
Serving: 1potato | Calories: 417kcal | Carbohydrates: 67g | Protein: 8g | Fat: 14.3g | Sodium: 1181mg | Fiber: 4.9g | Sugar: 2.3g