By Eleanore Park
- Total Time
- 70 minutes
- Prep Time
- 5 minutes
- Cook Time
- 65 minutes
- Rating
- 4(244)
- Notes
- Read community notes
Cooking baked potatoes in an air fryer is an excellent option when it’s too hot to turn on the oven, or when you’re cooking for a smaller group. The machine’s circulating heat evenly crisps potato skins to perfection. Though simply delicious with a pat of butter and a sprinkle of chopped chives or scallions, these spuds also make perfect vessels for leftovers; add chopped, roasted broccoli, crispy crumbled bacon or a mound of chili for a heartier meal.
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Ingredients
Yield:2 to 4 servings
- 2russet potatoes (9 to 10 ounces each)
- Olive oil, for brushing, or olive oil cooking spray
- Kosher salt (such as Diamond Crystal)
- Black pepper
- Butter, sour cream or Greek yogurt, shredded cheese, and chopped chives or scallions, for topping (optional)
Ingredient Substitution Guide
Preparation
Step
1
Heat air fryer to 350 degrees, if preheating is necessary.
Step
2
Scrub potatoes under running water and pat them very dry. Prick the skin of each potato all over with the tines of a fork. Brush all over with olive oil.
Step
3
Transfer potatoes to the air fryer basket. Cook for 25 minutes, then flip potatoes and continue cooking until they are fork-tender and have crispy skin, about 25 minutes more.
Step
4
Remove the potatoes from the air fryer, slice them open down the middle and season with salt and pepper. Add any combination of toppings you like.
Ratings
4
out of 5
244
user ratings
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Cooking Notes
Eric
Have been making these since the year I got my first air fryer/convection oven. Wonderful. One thing I learned is that rolling the oil potatoes in thick layer of very corse kosher salt and then putting them into the fryer makes for the best baked potato ever. Scrape the excess salt off when plating, but the salt makes the outside skin even crispier while adding further to the creaminess of the inside of the potato…so much so, no extra butter or sour cream is needed.
KB
I think it is faster and just as good if you first pre-cook the potatoes in the microwave until they are almost done, then crisp in the air fryer.
Paul
If you have a good instant read thermometer, test when you think they are done for an internal temperature of 208-211 Fahrenheit. Perfect every time.
Nan
Last year I started baking potatoes in the microwave by poking six holes in the potato and rubbing the entire freshly-washed potato in course salt prior to cooking. The interior is fluffy. The skin is crisp. It’s a win-win, time after time.
Jenny
You should always use the grill plate. It helps air circulate around the food, and it allows oil and fat to drain to the bottom.
Caroline
The skin crisps up and salt sticks better to the skin, if the potato is lightly coated with oil.
Richard Murphy
But I already do mine in the same amount of time in a toaster oven.
Cathy
I like using solid Crisco for coating the skins. It sticks to the skin and doesn't run off like oil does. I have to note that this doesn't shorten the time to bake these. An hour in a regular oven at 425 and they come out perfect every time. Don't forget to use potato nails, especially with large potatoes. They help conduct the heat into the middle of the potato so that it cooks thoroughly.
Mykitchencooks
Powdered sugar to finish. Yum.
adds
Recipe is perfect. Don’t change a thing!
Deb Martin
This really makes a perfect baked potato, without heating up the kitchen. It takes about as long as an oven bake but in my little apartment if I want a baked potato in the summer I have to wait until fall or nuke it which is definitely not a great solution for this spud lover. Total cooking time for one potato in my Breville smart oven was 40 minutes at 350. Perfect crispy skin, fluffy inside.
ScoreB
Came out great. Just like a $10 Steakhouse baked potato. Couldn’t be easier.
Susan Mo
Why waste that time? I can do them in a regular oven in the same amount of time, or in my microwave in 10 minutes.
Gale
An air fryer doesn't heat the kitchen nearly as much as an oven or even a toaster oven. As for a microwave, to each his own.
Ann M
My air fryer came with specific instructions to not use olive oil. Have not tried this recipe yet but will use alternate oil when I do,
Am a mom
It was so good I made it 4 times
Becca
Turned out perfect! I didn’t prick the skin and I rotated halfway through to make sure they would bake evenly. Skin was crispy and flesh was fluffy.
cribbs
I made this for my husband and he said it was the best baked potato he’d ever had. I didn’t use bacon as a topping but I think I’m going to add bacon next time!
Susie
What temperature?
Blue Jay
"Heat to 350 degrees."
Brian
For potato pricking, I use corn cob holders. More better than fork tines.
MiamiHeatFan
I did it this way, but it really take a lot of time for just a potato. I'm going back to microwaving mine -- usually about five minutes per side -- and when I feel like it, crisping the skin in the air fryer. Fifty minutes for a baked potato is quite a long time.
Richard Murphy
But I already do mine in the same amount of time in a toaster oven.
orminator
preheat air-fryer then cook for 50 minutes - what a waste of time and energy - you can microwave 2 very large russet potatoes in the microwave in 8 or 9 minutes
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