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Three loaded air fryer baked potatoes with crispy skin, melted cheese, sour cream, and chives on a white plate.

Perfect Air Fryer Baked Potatoes: Crispy Skin, Fluffy Interior

These air fryer baked potatoes are the ultimate side or main — featuring perfectly crispy skin and a light, fluffy interior in half the time of oven baking. Ideal for weeknights and totally customizable with your favorite toppings.
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Course: Main Course, Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium russet or Idaho potatoes (about 7 oz each, washed and dried)
  • Olive oil spray (or 1 tbsp olive oil)
  • 0.5 tsp Kosher salt
  • Freshly ground black pepper (to taste)
  • Optional toppings: sour cream, Greek yogurt, butter, chili, chives, cheese, bacon bits, green onions, salsa

Equipment

  • Air Fryer
  • Fork for piercing potatoes
  • Tongs for flipping hot potatoes

Method
 

  1. Wash and thoroughly dry potatoes. Moisture prevents crispiness.
  2. Pierce each potato all over with a fork to allow steam to escape.
  3. Spray or rub each potato with olive oil. Season with Kosher salt and black pepper.
  4. Preheat air fryer to 400°F (200°C) for 5 minutes.
  5. Place potatoes in a single layer in the air fryer basket, spacing them apart.
  6. Cook at 400°F for 35–40 minutes, flipping halfway through.
  7. Check doneness by inserting a fork or knife. It should slide in easily.
  8. Remove from air fryer, slice open, fluff with a fork, and add your favorite toppings.

Notes

Russet or Idaho potatoes work best for fluffiness. Don't wrap in foil — it prevents the skin from crisping. Reheat leftovers in the air fryer for 10–15 minutes at 350°F to revive that perfect texture. Top with butter, sour cream, chili, or cheese!