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Air Fried Baked Potato on gray plate cut open and topped with dollop of butter, sour cream, chives, cheddar, and pepper.
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5 from 8 votes

Air Fryer Baked Potatoes

With seasoned, crispy skin and a fluffy, creamy interior, making baked potatoes in the air fryer is incredibly easy and the results truly rival any restaurant.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 2
Author: Kristen Chidsey

Equipment

Ingredients

  • 2 russet potatoes any size
  • ½ tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teapoon black pepper

Instructions

  • Scrub the potatoes well and let air dry. Once dried, pierce the potatoes several times with a fork.
  • In a shallow dish, combine the olive oil, salt, garlic powder, and black pepper. Roll the potatoes in this mixture, coating the skin of the potato evenly with the salt mixture. Alternatively, brush the potatoes with olive oil and sprinkle seasonings evenly over the surface of each potato.
    Baked potato after being rolled around in garlic, salt, pepper, and olive oil.
  • Place the seasoned potatoes into the air fryer basket or on the tray, ensuring the potatoes are not touching.
    Seasoned russet potatoes inside basket of air fryer.
  • If needed, preheat your air fryer to 400℉. Then air fry the potatoes at 400℉ for 30-55 minutes, flipping after 20-25 minutes. Base the cook time on the size of your potato.
    Small Potatoes: Cook for 20 minutes, flip, and cook for an additional 10-15 minutes.
    Medium Potatoes: Cook for 20 minutes, flip, and cook for an additional 15-20 minutes.
    Large Potatoes: Cook for 20 minutes, flip, and cook for an additional 20-25 minutes.
    Extra Large Potatoes: Cook for 25 minutes, flip, and cook for an additional 20-25 minutes.
    Air Fried crispy russet potatoes inside basket of air fryer.
  • Remove the potatoes from the air fryer and serve as desired.
    Air Fried Baked Potato on gray plate cut open and topped with dollop of butter, sour cream, cheddar, and pepper and chives.

Video

Notes

Determining Size: Use the following to help determine what size your potatoes are. 
  • Small Potatoes: 2-3" diameter or ~5-7 ounces. 
  • Medium Potatoes: 3-4" diameter or ~8-10 ounces.
  • Large Potatoes: 4-4½" diameter or ~11-13 ounces.
  • Extra Large Potatoes: 5" diameter or ~15-16 ounces.
Note on Seasoning: Feel free to omit adding salt, pepper, and garlic powder to the potato skin. You can opt to simply brush with oil, spray with olive oil cooking spray, or skip the oil altogether. The skin won't get as crispy, but you will still have a fluffy interior. 
Storage: Allow the baked potatoes to cool fully and then store them in an airtight container in the refrigerator for up to 5 days. To reheat, microwave one potato at a time on a heat-safe plate for 1 to 2 minutes or reheat the potatoes in the air fryer at 400℉ for 8-10 minutes, or until warmed through.

Nutrition

Calories: 202kcal | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 1174mg | Potassium: 901mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg
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