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Three baked potatoes with butter and chives in an air fryer basket.
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Air Fryer Baked Potato

This Air Fryer Baked Potato recipe is a fun and easy way to make fluffy and soft potatoes with no fuss. Just brush the potatoes with olive oil, add a sprinkle of salt, and let the air fryer do the rest!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 361kcal
Author John Kanell

Equipment

  • Air fryer
  • Fork

Ingredients

  • 4 medium russet potatoes (6-8-ounces/169-225g each)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt

Toppings:

  • butter
  • sour cream
  • chives
  • cheese
  • crumbled bacon

Instructions

  • Scrub the potatoes well, then air dry so the skins are not wet when you proceed.
  • Preheat your air fryer to 400°F, according to the manufacturer's directions. (Some Air Fryer’s do not require preheating. In this case, skip this step.)
  • Prick the potatoes all over, 5 to 6 times each, with a fork. Brush the olive oil evenly all over the potatoes, and sprinkle with sea salt.
  • Place the potatoes in the basket of the air fryer, leaving about a ½-inch of space in between each potato.
  • Cook at 400°F for 25 minutes. Flip the potatoes and continue to cook for another 20 to 25 minutes or until they are tender and a paring knife is easily inserted into the potatoes.
  • Let the potatoes cool for 5 minutes. Once cool enough to handle, cut a lengthwise slit across the top of the potato. Squeeze the sides towards the center to open the potatoes, and fluff the interior with a fork. Top with butter, sour cream, chives, cheese and/or crumbled bacon, as desired. Serve immediately.

Notes

  • Use similarly sized potatoes. For potatoes that are all perfectly cooked at the same time, select similarly sized potatoes. I recommend using potatoes that are 6-8 ounces each.
  • Wash and dry the potatoes. Remove any excess dirt from the potatoes by washing them under cool water and scrubbing them with a produce brush. Air dry or pat dry the potatoes with a towel before poking holes and brushing with the olive oil.
  • Don’t forget to prick the potatoes. Before air frying, use a fork to prick several holes in each potato, 5-6 times is a good amount. This will help hot air to be released from the potatoes and prevent them from bursting open while cooking.
  • Leave room between the potatoes. For the best cooking, leave about ½ inch of space between each potato and place them in a single layer. The potatoes will shrink as they cook but they still need adequate space for the hot air to circulate around them to cook evenly.
  • Preheat only if necessary. Not all air fryers need to be preheated before cooking. Check your manufacturer’s instructions and preheat only if required.
  • Allow to cool slightly before cutting open. The cooked potatoes will be very hot. Allow them to cool for about 5 minutes before cutting them open and serving. Use tongs to remove them from the air fryer basket, and be careful as hot steam can release as you cut the potatoes.
  • Reduce cooking time for smaller potatoes. The exact cooking time will depend on the size of the potato. When cooking smaller potatoes reduce the cooking time by 5-10 minutes total.
  • Seasoned potatoes variation. If you’re a fan of enjoying the whole potato, including the skin, add some Italian seasoning, oregano, freshly ground pepper, or chili powder along with the salt before cooking to add extra flavor.

Nutrition

Calories: 361kcal | Carbohydrates: 40g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 950mg | Potassium: 926mg | Fiber: 3g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 14mg | Calcium: 151mg | Iron: 2mg