Name: Air Fryer Baked Potato
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large russet potatoes (7–10 oz each, similar size for even cooking); 1 tbsp olive oil or avocado oil (optional, recommended for crispiest skin); 1 tsp kosher salt, divided; Optional: black pepper, garlic powder, or dried rosemary for skin rub

Air Fryer Baked Potato

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A classic baked potato made in the air fryer with ultra-crispy skin and a fluffy interior. Ready in about 50 minutes with no oven preheat needed.

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Side Dish
Method: Air Fryer
Cuisine: American

Ingredients

Scale

4 large russet potatoes (7–10 oz each, similar size for even cooking)
1 tbsp olive oil or avocado oil (optional but recommended for crispiest skin)
1 tsp kosher salt (divided — ½ tsp in oil rub, ½ tsp for finishing)
Optional: black pepper, garlic powder, or dried rosemary for the skin rub

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Instructions

Scrub each potato thoroughly under running water with a vegetable brush to remove all dirt. Pat completely dry with a kitchen towel or paper towels.
Pierce each potato 4–6 times with a fork, inserting about 1 inch deep. Rub each potato all over with olive oil using your hands or a pastry brush, then sprinkle salt on all sides.
Place potatoes in the air fryer basket in a single layer, leaving space between each one so air circulates freely. Cook at 400°F (200°C) for 25 minutes, then flip each potato and cook for an additional 20 minutes.
Insert a fork or thin knife into the center of the thickest potato — it should slide in with no resistance. If any firmness remains in the middle, cook for 5 more minutes and test again.
Cut a deep X into the top of each potato and push the ends inward to open it up. Fluff the interior flesh with a fork, add a knob of butter if desired, then top and serve immediately.

Notes

Use a wire rack insert if your air fryer includes one — elevating the potatoes improves airflow underneath for more even crisping.

Do not wrap potatoes in foil; foil blocks the circulating air that crisps the skin.

Choose potatoes of similar size so they finish cooking at the same time. If sizes vary, group by weight and cook separately.

Cook times vary by potato size: small (5–6 oz) takes 35 min, medium (7–8 oz) takes 42 min, large (9–10 oz) takes 50 min, extra large (11+ oz) takes 60 min. Always test doneness with a fork.

Find it online: https://airfrycentral.com/air-fryer-baked-potato/