Baked Potato in the Air Fryer
Turn off the oven for the crispiest skin and the lightest, fluffiest inside of a Baked Potato in the Air Fryer. Instead, use an air fryer! Cooking baked potatoes in an air fryer saves time and energy.
While a baked potato produced in the oven is unmistakably delicious, a baked potato made in an air fryer is even more delectable. The air fryer’s concentrated heat and fans crisp the skin to perfection while simultaneously making light, fluffy insides ready to be topped any you like.
In the air fryer, achieving that crisp exterior and fluffy interior takes less time, which means dinner is ready faster. It also frees up oven space for other items and is a great option for hot days when turning on the oven isn’t optimal.
Which Is Better for Baked Potato in the Air Fryer or the Oven?
I produced one baked potato in the air fryer and one in the oven to really compare the two methods, and I observed some advantages with the air fryer.
Less time: The air fryer-baked potatoes took less time than the oven-baked potato. A 10-ounce potato took 40 to 45 minutes to become tender and crisp, while an oven-baked potato took roughly an hour.
Crispier skin: The skin of the air fryer baked potato became crispier. I also noticed that the skin of the roasted potato kept crisper longer.
Air Fryer Baked Potato
Russet potatoes are the greatest choice for both air frying and baking. Because of their high starch and low moisture content, they are suited for dry heat cooking methods and have a light and fluffy inner texture.
Allow enough room between each potato in the basket for the heat to circulate and crisp the skin uniformly all over the potatoes.
Time and Temperature of Cooking Potatoes in the Air Fryer
I cook potatoes at 390°F rather than the more typical 400°F in this recipe. Resist the impulse to go with the hotter option. I discovered that cooking the potatoes at a higher temperature resulted in a thick, solid layer under the skin. Cooking the potatoes at 390°F results in a much more delightful thin, crisp outer layer.
The cooking time will be determined by the size of the potato. Small potatoes (4 to 6 ounces) will take 25 to 30 minutes to cook. 40 to 45 minutes for medium to medium-large potatoes (8 to 10 ounces). Large potatoes (approximately 12 ounces) will take about an hour to cook.
How to Reheat Baked Sweet Potato in the Air Fryer
Preheat the air fryer to 375°F on the air fryer setting (if necessary).
Place the leftover baked sweet potato in the air fryer basket, leaving about 1 inch of space between each potato (if reheating multiple potatoes) and the basket walls.
Return the basket to the fryer and reheat for 7 to 10 minutes, or until the potato is heated through and the outside has re-crisped.
Baked Potatoes in the Air Fryer
- 4 russet potatoes, medium to big (about 10 ounces each)
- 1 tbsp olive oil (divided)
- 1/2 teaspoon kosher salt, divided, with a little extra for serving
- For garnish, use freshly ground black pepper, unsalted butter, shredded sharp cheddar, sour cream, and/or scallions (as desired)
Method: Cooking potatoes in the air fryer
- Preheat the air fryer and potatoes: If your air fryer requires preheating, warm it to 390°F. If your air fryer has many settings, select “air fry.”
- After washing and scrubbing the potatoes, blot them dry with a towel.
- With a fork, poke each potato about 16 times all around. Each potato should be rubbed with 3/4 teaspoon olive oil and 1/8 teaspoon kosher salt.
- Fry the potatoes in the air:
- Place the potatoes in the air fryer basket, leaving about 1 inch between each potato.
- Return the basket to the fryer and cook at 390°F for 40 to 50 minutes, or until the potatoes are fork soft and the skin is golden brown and crisp, rotating each potato midway through cooking.
- To serve, use tongs to remove the potatoes from the air fryer. Slice each potato lengthwise (without cutting all the way through) with a sharp knife to uncover the steamy interior.
- Fluff the potato insides with a fork. Season with salt, freshly ground black pepper, unsalted butter, shredded sharp cheddar, sour cream, and/or scallions to taste. Serve immediately, while the insides are still warm and the skin is crisp.
- The potatoes can be refrigerated in an airtight container for up to 3 days.