Air-Fryer Baked Potatoes

By Eleanore Park

Updated May 28, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
70 minutes
Prep Time
5 minutes
Cook Time
65 minutes
Rating
4(415)
Comments
Read comments

Cooking baked potatoes in an air fryer is an excellent option when it’s too hot to turn on the oven, or when you’re cooking for a smaller group. The machine’s circulating heat evenly crisps potato skins to perfection. Though simply delicious with a pat of butter and a sprinkle of chopped chives or scallions, these spuds also make perfect vessels for leftovers; add chopped, roasted broccoli, crispy crumbled bacon or a mound of chili for a heartier meal.

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Ingredients

Yield:2 to 4 servings

  • 2 russet potatoes (9 to 10 ounces each)

  • Olive oil, for brushing, or olive oil cooking spray

  • Kosher salt (such as Diamond Crystal)

  • Black pepper

  • Butter, sour cream or Greek yogurt, shredded cheese, and chopped chives or scallions, for topping (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

25 grams carbs; 23 milligrams cholesterol; 277 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 19 grams fat; 2 grams fiber; 322 milligrams sodium; 3 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat air fryer to 350 degrees, if preheating is necessary.

  2. Step 2

    Scrub potatoes under running water and pat them very dry. Prick the skin of each potato all over with the tines of a fork. Drizzle all over with olive oil.

  3. Step 3

    Transfer potatoes to the air fryer basket. Cook for 25 minutes, then flip potatoes and continue cooking until they are fork-tender and have crispy skin, about 25 minutes more.

  4. Step 4

    Remove the potatoes from the air fryer, slice them open down the middle and season with salt and pepper. Add any combination of toppings you like.

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Ratings

4 out of 5
415 user ratings
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Comments

Eric

Have been making these since the year I got my first air fryer/convection oven. Wonderful. One thing I learned is that rolling the oil potatoes in thick layer of very corse kosher salt and then putting them into the fryer makes for the best baked potato ever. Scrape the excess salt off when plating, but the salt makes the outside skin even crispier while adding further to the creaminess of the inside of the potato…so much so, no extra butter or sour cream is needed.

KB

I think it is faster and just as good if you first pre-cook the potatoes in the microwave until they are almost done, then crisp in the air fryer.

Paul

If you have a good instant read thermometer, test when you think they are done for an internal temperature of 208-211 Fahrenheit. Perfect every time.

Peaceandrea

Potatoes turned out perfectly. So nice to have access to such a simple “recipe.”

Jared

Air Fryer worked very well

Scott

After oiling my taters I like to roll the tops over large crystal salt. It adds sort of a diamond encrusted look.

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