Air Fryer Baked Potato
Air fryer baked potato with crackly salted skin and a fluffy middle, no foil needed.
Servings: 4 servings
Ingredients
- 4 russet potatoes medium
- 1 tbsp olive oil
- 1 tsp coarse salt
- butter for serving (optional)
- sour cream for serving (optional)
- 1/2 cup shredded cheddar for serving (optional)
- 2 tbsp chives chopped, for serving (optional)
- bacon bits for serving (optional)
Instructions
- Prep the potatoes: Scrub the potatoes clean and dry them well. Poke each one 4 or 5 times with a fork so steam can escape as they cook.
- Oil and salt: Rub each potato all over with the olive oil, then roll it in the coarse salt until the skin is coated.
- Preheat the basket: Preheat your basket air fryer to 400°F for about 3 minutes.
- Air fry the potatoes: Place the potatoes in a single layer with room around each one. Air fry at 400°F for 35 to 45 minutes, flipping halfway, until a fork slides easily into the center. Larger potatoes run closer to 45 minutes, and models vary.
- Open and fluff: Slice each potato open lengthwise and gently squeeze the ends to push the fluffy inside up. Fluff with a fork.
- Top and serve: Add butter, sour cream, shredded cheddar, chives, and bacon, or whatever toppings you like.
Notes
Skip the foil so the skin crisps, and poke holes so steam escapes. Potatoes are done when a fork slides easily into the center.