Air-Fryer Baked Potatoes

My air fryer sat unopened in its box for three months until a summer heatwave hit and I couldn’t bear the thought of turning on the oven. Desperate for a baked potato, I finally unpacked it. That desperate moment changed everything.

Turns out the “perfect” baked potato doesn’t need an hour in a hot oven. The air fryer gets that skin properly crispy while keeping the inside fluffy – and your kitchen doesn’t turn into a sauna. Who knew being lazy about unpacking would lead to such a discovery?

The best part? You can actually walk away and forget about them for a while. No more hovering by the oven, poking potatoes with forks every 15 minutes to see if they’re done. These come out right every time.

What You’ll Need

• 4 medium russet or Idaho potatoes (about 7 ounces each)
• Olive oil spray
• Kosher salt
• Fresh ground black pepper
• Your favorite toppings (sour cream, butter, chives, whatever makes you happy)

Steps

1. Stab your potatoes all over with a fork (great stress relief, by the way)
2. Give them a light spray with olive oil and sprinkle with salt
3. Put them in your air fryer basket at 400°F
4. Cook for 35-40 minutes, flipping halfway through
5. They’re done when a knife slides in easily
6. Split open, add salt and pepper, pile on your toppings

Substitutions That Actually Work

• Sweet potatoes work great but need about 5 minutes less
• Any oil spray works – even that butter-flavored stuff
• Regular table salt is fine if you’re out of kosher

Making It Diabetes-Friendly

• Use sweet potatoes instead
• Top with Greek yogurt instead of sour cream
• Add protein like grilled chicken to slow absorption

Tips & Storage

• Don’t wrap in foil – defeats the whole crispy skin thing
• Leftovers keep 3-4 days in the fridge
• Reheat in the air fryer for 3-4 minutes to re-crisp the skin