For Crispy-Skinned, Fluffy Baked Potatoes, Use the Air Fryer
For a baked potato with the crispiest skin and a light and fluffy interior, don’t turn on the oven. Use the air fryer instead! Air fryer baked potatoes take less time and energy to cook.
While a baked potato made in the oven is undeniably delightful, a baked potato is even more scrumptious when it’s made in an air fryer. The concentrated heat and fan in the air fryer crisps the skin of the potato to perfection while also creating light, fluffy insides, ready to be topped any way your heart desires.
Achieving that crisp exterior and fluffy interior takes less time in the air fryer, meaning dinner comes together quicker. It also clears up space in the oven for other dishes and is a fantastic option for warmer days when turning on the oven is less than ideal.
Oven Or Air Fryer: Which Makes The Best Baked Potato?
To really examine the differences, I made one baked potato in the air fryer and one in the oven and noticed several advantages with the air fryer.
- Less time: The baked potato made in the air fryer took less time than when baked in the oven. A 10-ounce potato took 40 to 45 minutes to get tender and crisp, whereas a potato baked in the oven took about 1 hour.
- Crisper skin: The skin of the air fryer baked potato became considerably crispier. I also noticed that the skin stayed crisp longer than the oven-baked potato.
- Fluffier interior: The interior of the air fryer baked potato was fluffier and lighter. The interior of the oven-baked potato seems to maintain more moisture, making it feel heavier and not as fluffy.
Air Fryer Baked Potato Tips
Russet potatoes are the best option for air frying, just as they are for baking. Their high starch and low moisture content make them ideal for dry heat cooking methods and contribute to their light and fluffy interior texture.
Leave space between each potato in the basket so that the heat can circulate and evenly crisp the skin all around the potatoes.
Temperature and Cook Time
In this recipe, I cook potatoes at 390°F rather than the more common 400°F. Resist the urge to go with the higher temperature. I found that the potatoes cooked at a higher temperature formed a thick, firm layer under the skin. Cooking the potatoes at 390°F yields a thin, crisp outer layer that’s much more enjoyable.
The cook time will depend on the size of the potato. Small potatoes (4 to 6 ounces) will need to cook for 25 to 30 minutes. Medium to medium-large potatoes (8 to 10 ounces) will need 40 to 45 minutes. Large potatoes (about 12 ounces) will need about 1 hour.
How to Reheat Air Fryer Baked Potatoes
- Preheat the air fryer to 375°F (if needed) on the air fryer setting.
- Place the leftover potato into the basket of the air fryer, making sure there is about 1 inch of space between each potato (if reheating multiple potatoes) as well as the walls of the basket.
- Return the basket to the fryer and reheat until the potato is heated through and the outside has re-crisped, 7 to 10 minutes.
More Awesome Ways to Use the Air Fryer
- Air Fryer Chicken Nuggets
- Air Fryer Chickpeas
- Air Fryer Onion Rings
- Air Fryer Crispy Cauliflower
- Air Fryer Chicken Wings
Prepare the air fryer and potatoes:
Preheat the air fryer to 390°F if your air fryer requires preheating. If your air fryer has multiple settings, use the “air fry” setting.
Wash and scrub the potatoes and pat them dry with a towel.
Poke each potato all around about 16 times with a fork. Rub each potato with 3/4 teaspoon olive oil and 1/8 teaspoon kosher salt.
Air fry the potatoes:
Place the potatoes into the basket of the air fryer, leaving about 1 inch between each potato.
Return the basket to the fryer and cook at 390°F until the potatoes are fork tender and the skin is golden brown and crisp, 40 to 50 minutes, flipping each potato halfway through cooking.
Remove the potatoes from the air fryer with a pair of tongs. Using a sharp knife, slice each potato through the top lengthwise (without cutting all the way through) to reveal the steamy interior.
Use a fork to fluff the insides of the potato. Season and top as desired with more salt, freshly ground black pepper, unsalted butter, shredded sharp cheddar, sour cream, and/or scallions. Serve immediately while the insides are still hot and the skin is still crispy.
The potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
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