Crispy Air-Fryer Baked Potatoes are everything you love about classic baked potatoes—but without the wait or oven heat. These come out with irresistibly crisp skins and pillowy-soft centers, ready to be topped and devoured in just 40 minutes. Whether you’re making a cozy side dish or building a meal around them, this air-fried method guarantees perfect results every time.
What makes this method so special? The hot air circulation of your air fryer mimics the dry heat of an oven, intensifying the crispness of the skin while keeping the inside tender and steamy. With just a drizzle of olive oil and a sprinkle of salt, you’ll have restaurant-style results with minimal effort.
Interestingly, baked potatoes became popular in the U.S. during the 19th century, especially in colder regions, where their warmth made them a favorite street food. Now, thanks to the air fryer, you can bring that comfort food nostalgia to your kitchen—faster and crispier than ever.
Let’s turn your air fryer into a baked potato machine. You’ll never go back!
Recipe Yield: 2 servings
INGREDIENTS
2 large russet potatoes (about 8 oz each)
1 tbsp olive oil
½ tsp kosher salt
Optional Toppings:
2 tbsp butter
2 tbsp sour cream
2 tbsp shredded cheddar cheese
1 tbsp chopped fresh chives
Cooked crumbled bacon, sliced scallions, hot sauce, or everything bagel seasoning (optional)
INSTRUCTIONS
1. Prep the potatoes:
Scrub the potatoes well and pat them completely dry. This helps the skins crisp up beautifully. Using a fork, prick each potato 4–5 times all over to allow steam to escape while cooking.
2. Season for crispiness:
Rub each potato with olive oil, coating the skin evenly. Sprinkle with kosher salt, gently pressing it into the surface.
3. Air-fry to perfection:
Preheat your air fryer to 400°F (if your model requires it). Place potatoes in the basket, making sure they don’t touch. Cook for 35–40 minutes, flipping once halfway, until skins are crispy and a fork easily slides into the center.
4. Serve and enjoy:
Let the potatoes rest for 2–3 minutes. Slice open and fluff the insides with a fork. Add your favorite toppings like butter, sour cream, chives, or shredded cheese.
Helpful Tips to Perfect This Recipe
- Use Russet Potatoes Only: They have the ideal starch content for fluffy insides and crispy skins.
- Don’t Skip the Oil: A light coating of olive oil is the secret to that golden, crispy shell.
- Check for Doneness: If the skin feels firm but the center isn’t soft, add 5 more minutes in the air fryer and recheck.
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