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Ever bite into a baked potato that’s crispy on the outside but light and steamy inside? That’s the perfect baked potato! And Air Fried Baked Potatoes make it happen in a fraction of the time a conventional oven needs.
In our house Air Fried Baked Potatoes star next to burgers, air fryer chicken wings, or even a quick salad.
My family tops theirs with cheddar cheese, bacon bits, and a dollop of sour cream; I steal the last scoop of Greek yogurt and call it dinner. HA!
Using an air fryer does two neat things. First, hot air swirls around the potatoes so every side gets evenly browned. Goodbye, soggy foil‑wrapped “steamer” potatoes!
Second, the rapid cooking time keeps the kitchen cool on warm days. No more waiting an hour for the oven to preheat and bake. Just preheat the air fryer to 400 °F, scrub your russet potatoes, rub with olive oil and sea salt, and let the machine do its magic.
I tested this recipe on three different machines (a 4‑quart basket style, a toaster‑oven model, and Mom’s giant air fryer oven‑baked potatoes setup).
All turned out great, but the exact cook time changed with the size of the potatoes. Medium russets (about 8 oz each) took 40‑45 minutes total, while small red potatoes were done in closer to 30.
The rule: cook until a sharp knife slides in without resistance. Need more time? Add five‑minute blocks.
Ready to make the best air fried baked potatoes with salty, crispy skin? Grab three spuds and let’s roll!
Some of our other favorite AIR FRYER RECIPES we have on our site include: Air Fryer Crispy Catfish Nuggets Recipe, Best Air Fryer Meatloaf (Easy Recipe), and How To: Crispy Air Fryer Turkey Bacon.
WHY THIS RECIPE WORKS:
- Dry, Hot Air = Crispy Skin
The air fryer’s fast‑moving hot air pulls away surface moisture, giving you flavorful skin that crackles when you bite. No foil, no sogginess—just a light coat of olive oil and kosher salt for that restaurant‑style crunch. - High Starch Russets = Fluffy Insides
Idaho potatoes and other russets have a high starch content. That means the interior bakes into a cloud‑like fluffy center that soaks up butter, chili, or anything you pile on top. - Hands‑Off Timing
Once the potatoes are in a single layer inside the air fryer basket, you’re free for 40 minutes—enough time to prep air fryer bacon or a quick veggie side. The result tastes like takeout but with simple steps at home.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- russet potatoes
- olive oil
- kosher salt
- favorite toppings (butter, shredded cheese, crispy bacon, green onions, chives, garlic powder, black pepper, sour cream)
HOW TO MAKE air fried BAKED POTATOES:
- Preheat your air fryer to 400°F.
- Wash and scrub the potatoes thoroughly under running water, then pat them dry. Prick each potato 3-4 times with a fork to allow steam to escape while cooking. Brush each potato with olive oil and sprinkle generously with kosher salt for extra crispy skin.
- Place the potatoes in the air fryer basket in a single layer, ensuring at least ½ inch of space to allow air flow between them for even cooking. Air fry for 25 minutes. Flip and cook an additional 15 minutes until fork tender.
- Check for doneness by inserting a fork into the center. If it’s tender, they’re ready. If there is any resistance, cook for an additional 3-5 minutes and check again.
- Let the potatoes cool for 5 minutes. Slice across the top lengthwise then squeeze the sides toward the center. Fluff the insides with a fork and top with your favorite toppings.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF POTATOES ARE THE BEST TO USE?
Large russet potatoes (sometimes called baking or Idaho potatoes) give the crispiest skins and the fluffiest insides. Yukon Golds, sweet potatoes, and red potatoes also work but will cook faster.
CAN THIS BE MADE AHEAD?
Yes! Cool the cooked potatoes, then store in an airtight container in the fridge up to 3 days. Reheat in a preheated air fryer at 400 °F for 5‑7 minutes for crispy skin, or zap in the microwave if you’re short on time.
ANY ADDITIONS?
Toppings make a huge difference when it comes to baked potatoes. Sour cream anyone?
- Broccoli and cheddar melt
- Chili and onions
- BBQ pulled chicken
- Taco meat, salsa, pepper jack
- Garlic‑herb butter
- Crispy bacon bits + ranch drizzle
- Air fryer steak slices + blue cheese
- Buffalo chicken and celery
- Sautéed mushrooms and Swiss
- Sweet potatoes version with cinnamon sugar & mini marshmallows
ANY SUBSTITUTIONS?
It’s a pretty simple recipe, but if you feel the need, go ahead and try these swaps.
- Swap olive oil with avocado oil or canola oil
- Use sea salt or seasoned salt instead of kosher
- Replace dairy toppings with vegan cheese or cashew cream
- Try sweet potatoes for a vitamin‑packed twist
- Load with steamed veggies for a lighter meal
- Use Greek yogurt instead of sour cream
HOW TO STORE:
ROOM TEMPERATURE: Keep cooked potatoes uncovered up to 2 hours only.
REFRIGERATOR: Wrap in paper towel, place in airtight container; keep 3 days. Reheat in air fryer for crunchy skin.
FREEZER: Cool completely, wrap each whole potato in foil, then place in a freezer‑safe container; freeze 2 months. Thaw overnight in fridge, then re‑crisp 8‑10 minutes in preheated air fryer.
DANA’S TIPS AND TRICKS:
- Good Scrub & Dry: Remove dirt, then pat with a paper towel; excess moisture fights crisping.
- Poke Holes: Use a fork to poke holes so steam escapes and potatoes don’t burst.
- Don’t Crowd: Leave at least ½‑inch space between potatoes in the basket for even air flow.
- Use Tongs: Potatoes are hot—grab with tongs, not fingers, when flipping.
- Skip Foil: Wrapping traps steam and ruins the salty skin crunch.
- Check Size vs. Time: Bigger spuds need the full 45 minutes; small ones may finish in 35. Adjust by feel and internal temp of 205 °F for perfectly cooked baked potato.
Air fried baked potatoes are a simple side dish that tastes like you spent hours but really took just simple steps and the perfect amount of time in your trusty gadget. Whether you keep it classic with butter or dress it up with a mountain of toppings, one bite of that salty, shattering skin over a soft, steamy middle and you’ll wonder why you ever turned on the oven!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Air Fried Baked Potatoes: A Kitchen Game Changer
Ingredients
- 3 russet potatoes
- ½ tbsp olive oil
- ½ tsp kosher salt
Instructions
- Preheat your air fryer to 400°F.
- Wash and scrub the potatoes thoroughly under running water, then pat them dry. Prick each potato 3-4 times with a fork to allow steam to escape while cooking. Brush each potato with olive oil and sprinkle generously with kosher salt for extra crispy skin.3 russet potatoes, ½ tbsp olive oil, ½ tsp kosher salt
- Place the potatoes in the air fryer basket in a single layer, ensuring at least ½ inch of space to allow air flow between them for even cooking. Air fry for 25 minutes. Flip and cook an additional 15 minutes until fork tender.
- Check for doneness by inserting a fork into the center. If it’s tender, they’re ready. If there is any resistance, cook for an additional 3-5 minutes and check again.
- Let the potatoes cool for 5 minutes. Slice across the top lengthwise then squeeze the sides toward the center. Fluff the insides with a fork and top with your favorite toppings.
Video
Notes
- Go classic with butter or pile on the toppings—rich, melty cheddar, cool and tangy sour cream, crispy, smoky bacon, and a sprinkle of fresh zesty chives.
- Use Yukon Gold or red potatoes for a creamier potato. They will take less time, however.
- Sweet potatoes can also be made in the air fryer
- Make heartier with chili, shredded BBQ chicken, beans, or broccoli and cheddar cheese.
Nutrition
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These look and taste amazing – Thanks for the recipe!