Crispy Air Fryer Baked Potatoes

There’s something magical about a perfectly baked potato—crispy on the outside, soft and fluffy on the inside. The secret? The air fryer. These Air Fryer Baked Potatoes come out just right every time, with less oil and in half the time of the oven. I reach for this recipe when I want a simple side to go with dinner, or even a quick lunch topped with cheese and veggies. If you’re exploring more air fryer recipes, this one’s a must-have. I often make them while prepping pesto chicken pasta for the kids—it all comes together so easily.

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What You’ll Need

You only need a handful of ingredients and tools for these potatoes. The air fryer really does most of the heavy lifting.

• Russet potatoes — best for fluffy insides.
• Olive oil — helps crisp the skin.
• Salt — simple, but makes a big difference.
• Optional toppings — butter, sour cream, cheese, chives.
• Air fryer — of course! I’ve tested this with both basket and toaster-style models.

Tip from my kitchen: I always scrub the potatoes well and leave the skin on—it’s full of flavor and crisps beautifully. For days when I need a quick side to go with instant pot hard boiled eggs, I’ll start the potatoes first in the air fryer.

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Step-by-Step Guide to Air Fryer Baked Potatoes

This method is straightforward, but a few little tricks make it extra good. I use this same approach for quick sides when making slow cooker meatballs for dinner.

Step 1 — Prep the potatoes

Scrub, dry, and poke holes with a fork. I always do this step carefully—skipping it can lead to steam explosions (yes, I’ve learned the hard way!).

Step 2 — Coat with oil and salt

Rub each potato with olive oil and sprinkle with salt. I like using coarse sea salt for that steakhouse-style finish.

Step 3 — Arrange in the air fryer

Place the potatoes in the basket with space between them. Don’t overcrowd; they need airflow to crisp up.

Step 4 — Air fry until fluffy inside

Cook at 400°F for 35–45 minutes, depending on size. I usually test one with a fork—if it slides in easily, it’s done.

Step 5 — Add toppings and serve

Slice open and add your favorite toppings. My go-to is butter and chives, but the kids love loading them with cheese and sour cream.

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Pro Tips & Easy Swaps

• Use Russet or Idaho potatoes for fluffiest results.
• If in a rush, microwave potatoes 5 minutes first, then finish in the air fryer.
• Brush with garlic butter before cooking for extra flavor.
• Swap olive oil for avocado oil if you prefer higher smoke point.
• Add smoked paprika or garlic salt before cooking for seasoned skins.
• For mini potatoes, reduce time to 20–25 minutes.
• Always pierce potatoes—steam needs a way out!
• Reheat leftovers in the air fryer for 5 minutes at 375°F.

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Serving Ideas & Variations

These baked potatoes are versatile and go with almost anything. I serve them alongside grilled meats, roasted veggies, or just topped with a hearty chili.

• Classic butter + chives
• Cheddar, sour cream, and bacon bits
• Chili and shredded cheese
• Broccoli and cheese sauce
• Salsa and guacamole for a Tex-Mex twist
• Cottage cheese and everything bagel seasoning
• Garlic butter and Parmesan

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Common Mistakes (and How to Fix Them)

• Potatoes too hard inside → Cook longer, check size before timing.
• Skin not crispy → Rub with more oil, cook a few minutes extra.
• Overcrowding basket → Leave space for airflow; do in batches if needed.
• Potatoes bursting → Always pierce with fork before cooking.

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Frequently Asked Questions

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You’ll Also Love

• Air Fryer Brussels Sprouts — Crispy, caramelized, and addictive.
• Air Fryer Mozzarella Sticks — My kids request these weekly!
• Air Fryer Pork Chops — Juicy inside, golden outside.

Looking for more? Browse all my air fryer recipes.