Air Fryer Baked Potatoes
An air fryer baked potato comes out with a crackly, salted skin and a light, fluffy inside, and you never have to heat the oven. Floury russets give the fluffiest texture, a thin coat of oil and coarse salt crisps the skin, and the fast-moving hot air dries the surface far quicker than a conventional oven does. Turn them once and test the centre with a skewer so they come out right every time.
Published
- Prep Time
- 5 mins
- Cook Time
- 45 mins
- Total Time
- 50 mins
- Servings
- 4 baked potatoes
How do you make Air Fryer Baked Potatoes?
To make air fryer baked potatoes, scrub 4 medium russet potatoes (about 280 g each), prick them with a fork, then rub with oil and coarse salt. Air fry at 200°C (400°F) for 40-50 minutes, turning halfway. They are done when a skewer slides into the centre with no resistance, or the inside reads 96-99°C (205-210°F). Split, fluff and top straight away.
- Total time
- 50 mins
- Calories
- 480 per serving
- Protein
- 10 g
- Yield
- 4 baked potatoes
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Potatoes
Toppings
Equipment
Air fryer · Fork · Tongs · Skewer or instant-read thermometer
Quick Directions
Preheat and prep
Preheat the air fryer to 200°C (400°F) for 3-5 minutes.
Oil and salt
Rub each potato all over with 1 tsp of oil.
Air fry
Lay the potatoes in the basket in a single layer with space between them.
Split and fluff
Move the potatoes to a board and cut a line lengthways along the top of each one.
Top and serve
Add a tablespoon of butter to each potato and let it melt into the flesh.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer baked potatoes.
Preheat and prep
Preheat the air fryer to 200°C (400°F) for 3-5 minutes. Scrub the potatoes under running water, then dry them thoroughly with a clean towel, since water left on the skin steams it instead of crisping it. Prick each potato 6-8 times all over with a fork.
Oil and salt
Rub each potato all over with 1 tsp of oil. Sprinkle with the coarse salt and pepper, pressing the salt gently so it sticks to the skin.
Air fry
Lay the potatoes in the basket in a single layer with space between them. Air fry for 20 minutes, turn them over with tongs, then cook for another 20-30 minutes, until the skin is crisp and taut and a skewer or thin knife slides into the thickest part with no resistance. For the fluffiest texture the centre should read 96-99°C (205-210°F). Potatoes larger than 350 g can need up to 60 minutes in total.
Split and fluff
Move the potatoes to a board and cut a line lengthways along the top of each one. Squeeze the ends towards the middle to open them up, then fluff the inside with a fork and season it with a pinch of salt.
Top and serve
Add a tablespoon of butter to each potato and let it melt into the flesh. Top with sour cream, grated cheddar and chives and serve straight away while the skin is still crisp.
Recipe Tips
- Choose potatoes of a similar size so they finish together, and check any smaller ones 5-10 minutes early.
- Skip the foil. Wrapping traps steam and gives you a soft, damp skin instead of a crisp one.
- Leave at least 2 cm between potatoes so the hot air reaches every side. Cook in batches if your basket is small.
Variations
- Loaded: crumble 4 slices of crisp cooked bacon over the cheese and add sliced spring onions (the dish will no longer be vegetarian).
- Twice-baked: scoop out the cooked flesh, mash it with the sour cream, butter and half the cheddar, pile it back into the skins, top with the rest of the cheese and air fry at 180°C (350°F) for 8-10 minutes until golden.
- Broccoli and cheese: top each potato with steamed broccoli florets and a spoonful of warm cheese sauce.
Nutrition (per serving)
| Calories | 480 |
|---|---|
| Protein | 10 g |
| Carbs | 52 g |
| Fat | 27 g |
| Saturated fat | 14 g |
| Fibre | 4 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool plain potatoes and refrigerate within 2 hours in an airtight container for up to 4 days. Store toppings separately.
- Freezer
- Freeze cooled, unfilled baked potatoes, wrapped individually, for up to 3 months. The flesh turns slightly grainier after freezing, so use them for twice-baked potatoes or mash.
- Reheat
- Air fry whole potatoes at 180°C (350°F) for 8-12 minutes, until the skin crisps again and the centre is hot to 74°C (165°F).
Air Fryer Baked Potatoes FAQs
How long does a baked potato take in the air fryer?
A medium russet of about 280 g takes 40-50 minutes at 200°C (400°F), turned halfway. Small potatoes around 200 g are usually ready in 35 minutes, and large ones of 350-400 g can take 55-60 minutes. Test the centre with a skewer before serving.
Do you need to poke holes in potatoes before air frying?
It is a good habit. Pricking the skin 6-8 times with a fork lets steam escape while the potato cooks, which helps the skin dry out and crisp and reduces the small risk of a potato splitting open.
Should I wrap potatoes in foil in the air fryer?
No. Foil traps steam against the skin, so the potato comes out soft and damp, more like a steamed potato. Leave baked potatoes unwrapped in the air fryer for a crisp, salty skin.
What are the best potatoes for air fryer baked potatoes?
Floury, starchy potatoes such as russets, also sold as baking potatoes, give the lightest, fluffiest inside. Maris Piper and King Edward work well too. Waxy or all-purpose potatoes like Yukon Gold also cook well but turn out creamier and denser.
Why is a baked potato still hard in the middle?
It needs more time. Large potatoes, cold potatoes straight from the fridge or a crowded basket all slow the cooking. Return it to the air fryer at 200°C (400°F) in 5-10 minute bursts until a skewer slides into the centre with no resistance.
Can I make air fryer baked potatoes ahead of time?
Yes. Cook them, cool them and refrigerate within 2 hours for up to 4 days. Reheat whole in the air fryer at 180°C (350°F) for 8-12 minutes, until the skin crisps and the centre is hot to 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
