Air Fryer Baked Potato
Air Fryer Baked Potato is made with russet potatoes, olive oil, and coarse salt; air fry at 400°F for 40 minutes until fluffy inside with crispy salted skin.
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Method
- 1
Scrub potatoes clean and dry thoroughly. Poke each potato 6-8 times with a fork.
- 2
Rub with olive oil and sprinkle generously with coarse salt.
- 3
Air fry at 400°F for 35-40 minutes, flipping halfway, until a knife slides through with no resistance.
- 4
Cut a slit down the top, squeeze the ends to open. Fluff the inside with a fork.
- 5
Load with butter, sour cream, cheddar, bacon bits, and chives.
Pro tip. Don't wrap in foil — it steams the skin instead of crisping it. The oil and salt are what create that restaurant-quality crackly skin.
Why the air fryer wins here
- Ready in 40 minutes. The same dish takes about 64 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 4-6 minutes. Pierce the skin again before reheating to let steam escape. Full reheat guide for baked potato.
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