Here’s a simple way to make a perfect baked potato in the air fryer—crispy on the outside, fluffy on the inside.
Ingredients (per potato):
- 1 large russet potato
- 1 tsp olive oil
- 1/2 tsp salt
- Optional toppings: butter, sour cream, cheese, chives, bacon bits
Instructions:
- Prep the potato:
- Scrub the potato clean and pat dry.
- Prick all over with a fork (about 6–8 times) to let steam escape.
- Rub the potato with olive oil and sprinkle with salt.
- Air fry:
- Preheat air fryer to 400°F (200°C).
- Place the potato in the basket (don’t overcrowd).
- Cook for 35–45 minutes, flipping halfway through.
- Check doneness by inserting a fork; it should slide in easily.
- Serve:
- Slice the top open, fluff the inside with a fork, and add your favorite toppings.
💡 Tips:
- For extra crispy skin, rub with a little more oil just before cooking.
- If cooking multiple potatoes, adjust time slightly; larger potatoes may take a few extra minutes.
- You can also wrap the potato in foil for a softer skin, but the air fryer makes it perfectly crisp without foil.
If you want, I can also give an air fryer sweet potato version that’s just as easy and naturally sweet.
