Description
Air Fryer Baked Potatoes are crispy on the outside, fluffy on the inside, and incredibly easy to make. With just a few simple ingredients, you can enjoy perfectly baked potatoes in less time than using a traditional oven. Serve them as a side dish or load them with your favorite toppings for a satisfying meal.
Ingredients
- 3–4 medium Russet potatoes
- 1 tablespoon olive oil
- Flaky or coarse sea salt, to taste
Instructions
- Wash the potatoes thoroughly under running water and dry them completely with a clean towel.
- Pierce each potato several times with a fork to allow steam to escape.
- Rub the potatoes all over with olive oil, making sure the skins are evenly coated.
- Sprinkle sea salt over the entire surface of each potato.
- Preheat the air fryer to 400°F (200°C) if your model requires preheating.
- Place the potatoes in the air fryer basket in a single layer, leaving space between them for proper air circulation.
- Air fry for 40–45 minutes, flipping the potatoes halfway through cooking.
- Check for doneness by inserting a knife into the center. The potatoes are ready when the skins are crisp and the insides are tender.
- Let the potatoes cool slightly, then slice each one lengthwise.
- Fluff the insides with a fork and add your favorite toppings before serving.
Notes
- Best toppings: Serve with butter, sour cream, shredded cheddar, chives, or freshly cracked black pepper.
- Complete meal: Add shredded chicken, cooked ground beef, black beans, or steamed broccoli for a heartier dish.
- Serve immediately: Baked potatoes taste best fresh from the air fryer while the skins are still crispy.
- Refrigeration: Store leftover potatoes in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Air fry refrigerated potatoes at 350°F (175°C) for approximately 5–10 minutes, depending on their size, until heated through.
- Freezing: You can freeze fully cooked potatoes, although the texture may change slightly. Wrap them individually and store them in a freezer-safe container for up to 2–3 months for best quality.
- Make-ahead tip: Wash and dry the potatoes in advance, but apply the oil and salt just before cooking for the best skin texture.
- Avoid overcrowding: Cook in batches if necessary so hot air can circulate around every potato.