Crispy on the outside and fluffy on the inside. These perfectly baked potatoes are ready in just 40 minutes using the air fryer.
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I love potatoes. We serve them often in our house, in all different ways.
However, before I had an air fryer I didn’t often bake them. Mainly because by the time I started dinner I didn’t want to wait over an hour for them to bake.
Using the air fryer you can have baked potatoes on the table in just 40 minutes. They are crispy on the outside and fluffy on the inside, just the way a perfectly baked potato should be.
Serve these with your favourite toppings or use this method to prepare them for twice baked potatoes.
I’m pretty sure you will never go back to using the oven again.
Why We Love This Recipe
It’s quick – When baking potatoes in the oven it can take over an hour. Using the air fryer they only take 40 minutes.
It’s easy – Baked potatoes are easy no matter how you cook them. Just rub them with a bit of olive oil, sprinkle with a bit of salt and pop them in the air fryer.
Frees up the oven – Baked potatoes often need a higher temperature to cook than the rest of the meal. By using the air fryer instead we free up the oven for the main meal with no worry about juggling temperatures.
You only need three ingredients for this recipe.
- Potatoes – For baked potatoes I always choose russet. Look for potatoes that are about the same size and shape so they cook evenly.
- Olive oil – You just need a bit, about 1 tablespoon. This will help crisp the skin and give them a nice browned finish. If you don’t have olive oil you can really use any cooking oil you prefer.
- Salt – I like kosher salt. It has a larger grain so you can see it on the potato, which looks nice after they are baked. You can use table salt if you prefer, but you will want to use less. You could also use sea salt or pink salt if you like.
Choosing Potatoes for Baking
When choosing potatoes for baking you want to look for potatoes that are clean, dry and free of green spots or sprouts.
You should look for potatoes that are firm without any soft spot or wrinkly skin.
If you are baking a large batch of potatoes you will want to try and find potatoes that are similar in size and shape. This will ensure all of the potatoes are done cooking at the same time.
Start by giving the potatoes a good scrub under some cold water. Then dry the potatoes with paper towel or a clean, lint free kitchen towel.
Drizzle a bit of olive oil over the potatoes and rub it all over the skin, then sprinkle with a bit of kosher salt.
Place the potatoes in the air fryer basket making sure there is a bit of room around them.
Next place the basket into the air fryer and set it at 390°F for 40 minutes. Open the air fryer and turn the potatoes at the 20 minute mark.
After 40 minutes, check the potatoes for doneness. They should have a crispy skin and should feel slightly soft when you give them a gentle squeeze.
When the potatoes are done you will want to serve immediately. If you are not planning to serve them right away slice a small hole in the middle to allow the steam to escape and prevent a soggy potato.
The great thing about baked potatoes is they go well with pretty much anything.
They are often served with an assortment of toppings such as:
- Sour cream
- Green onions
- Diced bacon
- Shredded cheese
But baked potatoes also make a perfect vessel to fill with chili, ground beef or shredded chicken.
No matter how you decide to serve them, you really can’t go wrong.
There is a lot of debate on whether or not you actually need to poke holes in potatoes before baking. Some fear the potatoes will explode if you don’t.
I never poke holes in my potatoes and I’ve never had one break open during baking. In testing I did not really notice any difference in texture or cook time between potatoes that were poked and potatoes that were not, so if it makes you feel better go ahead and poke them.
No. Potatoes already come perfectly wrapped in their own packaging, the skin. The only time you want to wrap them in tinfoil is if you are baking them over a campfire or open coals. When you wrap the potatoes in tinfoil you are adding an extra layer that prevents steam escaping and will end up with soft skins.
More Air Fryer Recipes
- 4 Medium russet potatoes (about 10 oz each)
- 1 Tbsp olive oil
- Salt to taste
- Start by giving the potatoes a good scrub and rinse under cold water. Then dry the potatoes well using paper towel or a clean, lint free kitchen towel.
- Rub a bit of olive oil over the skins of the potatoes and sprinkle with a bit of kosher salt.
- Place the potatoes in the air fryer basket leaving a bit of room between them.
- Set the air fryer at 390°F for 40 minutes. At the 20 minute mark turn the potatoes.
- When the timer is complete check the potatoes for doneness. They should have a golden, crispy skin and should feel slightly soft when given an gentle sqeeze.
- Serve immediatly. If you are not going to serve right away, slice a small hole in the middle of the potatoes with a sharp knife to allow steam to escape and prevent soggy potatoes.
I use medium potoatoes for baking (about 10oz each). If you are using smaller potatoes start with 35 minutes cook time and check for doneness. Larger potatoes may need an extra 5 minutes.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 98mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only.