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Three air fryer baked potatoes sliced open with butter in an air fryer.
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5 from 1 vote

Air Fryer Baked Potato

Make an air fryer baked potato in less time than it takes to bake in the oven. With a crispy, salted skin and soft, fluffy center it's a delicious and easy side for any meal.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3
Author: Brittany Mullins

Equipment

Ingredients

  • 3 medium russet potatoes
  • 3 teaspoons olive oil
  • 1 teaspoon coarse sea salt

Instructions

  • Rinse and scrub sweet potatoes. Use a fork to poke holes in each potato. I like to do 4-8 holes, depending on how big the potato is.
  • Rub oil on each potato then season with salt.
  • Air fry at 400°F for about 35-40 minutes, or until fork tender. Flip the potatoes over about halfway through cooking. You’ll know they’re done when a knife easily slides through the flesh.
  • Once cooked through, remove from the air fryer, cut open and top with your favorite toppings.

Notes

  • Storage: Store whole or halved potatoes in an airtight container in the fridge for 4-5 days, or freeze just the scooped-out flesh for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes, or microwave for a quicker option, though the skin won’t stay crispy.

Nutrition

Serving: 1 baked potato | Calories: 185kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 640mg | Potassium: 819mg | Fiber: 3g | Sugar: 1g