Air Fryer Baked Potato
Make the easiest baked potatoes with crispy skin in only 40 minutes with this simple air fryer baked potato recipe. So easy, and so delicious!
Servings: 4 baked potatoes
- 4 Russet potatoes (or any other variety)
- ½ teaspoon olive oil
- 1 pinch of salt
Wash the potatoes thoroughly, and add a thin coat of oil all over them. You can either brush the oil on, or spray on an olive oil spray.
Pierce the skin of the potatoes all over with a fork. This prevents the potatoes from bursting under pressure.
Add the potatoes to an air fryer, and air fry on 400 °F / 200 °C for about 40-50 minutes, depending on the size of the potato. Flip them halfway through the cooking time to prevent the potato skin from burning.
If you want to add any seasoning, such as salt or a spice rub, I suggest you add this for the last 15 minutes of cooking. This way you can be certain that the spices won’t burn while cooking.
To make sure that the potatoes are done, pierce them with a fork. The fork should easily be inserted into the potato with little resistance when it's fully baked. Remove the potatoes from the air fryer, and serve.
- Seasoning is optional, but I like to add a sprinkle of sea salt to the potatoes before they finish cooking.
- Make sure to wash and scrub the potatoes thoroughly. You don’t want to bite into a chunk of dirt!
- The cooking time will vary depending on the size and type of potato you use. Always make sure that they are done by piercing the middle of a potato with a fork. The potato is ready to eat if the fork can easily be inserted without little resistance.
- Leftover baked potatoes can be stored in a sealed container in a refrigerator for up to 5 days. Reheat them for a few minutes in a microwave or air fryer before serving.
Calories: 173kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg