Can Baked Potatoes Be Cooked in Air Fryer Discover the Crispy Truth

Yes, baked potatoes can be perfectly cooked in an air fryer, delivering a crispy skin and fluffy interior in less time than traditional ovens. With minimal oil and easy prep, air fryer baked potatoes are a game-changer for quick, healthy, and delicious side dishes.

Key Takeaways

• Yes, air fryers bake potatoes perfectly with crispy skin and fluffy interiors.
• Preheat for best results to ensure even cooking and optimal texture.
• Prick potatoes before cooking to prevent bursting and promote steam release.
• Cook at 390°F for 40 mins, flipping halfway for consistent doneness.
• Oil lightly for extra crispiness without drying out the potato.
• Check doneness with a fork to avoid overcooking or undercooking.

The Crispy Truth About Air Fryer Baked Potatoes

Let’s be honest — who hasn’t stood in the kitchen, staring at a potato, wondering if there’s a faster, easier way to get that perfect baked spud without waiting an hour in front of a hot oven? I’ve been there. After a long day, the last thing I want is to preheat the oven, wait 45 minutes, and then hope my timing doesn’t result in a rock-hard or mushy disappointment. That’s when I started asking myself: Can baked potatoes be cooked in an air fryer?

Spoiler: Yes, they can — and not just *can*, but *should*. The air fryer, once seen as a gadget for crispy fries and reheating leftovers, has quietly become a kitchen MVP for one of the most classic comfort foods: the baked potato. With faster cooking times, better crispiness, and less energy use, it’s a game-changer. But like any method, it comes with nuances. In this post, I’ll walk you through everything I’ve learned from countless air fryer potato experiments — the good, the crispy, and the occasional “why is this still raw?” moment. Whether you’re a busy parent, a college student with a mini kitchen, or just someone who hates waiting for dinner, this guide is for you.

Why the Air Fryer Is a Baked Potato Game-Changer

How Air Fryers Work (And Why They’re Great for Potatoes)

Air fryers use rapid hot air circulation — think of it like a mini convection oven on steroids. A heating element warms the air, and a powerful fan blasts it around the food at high speed. This creates a crisp exterior while keeping the inside moist, all without needing to submerge anything in oil. For potatoes, this means you get that golden, slightly crunchy skin and fluffy interior — the hallmark of a perfect baked potato — in less time and with less mess.

Unlike a traditional oven, which heats the air around the food slowly, the air fryer’s concentrated airflow means heat reaches the potato’s surface almost immediately. This speeds up the Maillard reaction (the science behind browning and flavor), giving you that desirable “crispy truth” — a slightly crunchy skin with a tender, steamy center.

Benefits You Can Actually Feel

• Speed: No preheating. No waiting. A medium-sized russet potato can go from raw to ready in 35–45 minutes, depending on size and air fryer model.
• Energy efficiency: Air fryers use up to 80% less energy than conventional ovens. Great for your wallet and the planet.
• Even cooking: When done right, the air fryer delivers consistent results — no more undercooked centers or burnt edges.
• Versatility: You can cook multiple potatoes at once (space permitting), and the same method works for sweet potatoes, baby potatoes, and even potato wedges.

I remember the first time I tried it. I had a russet potato, a fork, and a little olive oil. I pricked it, brushed it, and tossed it in the air fryer basket. 40 minutes later? Crispy on the outside, fluffy on the inside. I added a dollop of sour cream, chives, and a sprinkle of sea salt. It was the best baked potato I’d had in months — and I didn’t even break a sweat.

Step-by-Step: How to Cook Baked Potatoes in an Air Fryer

Choosing the Right Potato

Not all potatoes are created equal. For the best air fryer baked potatoes, stick with high-starch varieties like russet or Idaho potatoes. These have thick, rough skins and a fluffy interior when baked — perfect for absorbing butter, sour cream, or cheese. Avoid waxy potatoes like red or fingerling; they’re better for roasting or boiling and won’t give you that classic “baked” texture.

Pro tip: Pick potatoes that are similar in size. This ensures even cooking. I once threw in a giant spud next to a tiny one — the big one was still raw in the center, while the small one was starting to burn. Learn from my mistakes.

Preparing the Potatoes

1. Wash and dry: Scrub the skin under cold water to remove dirt. Pat dry with a towel. Moisture helps the oil adhere and improves crispiness.
2. Prick with a fork: Poke each potato 6–8 times around. This prevents steam buildup and potential explosions (yes, it can happen!).
3. Oil and salt (optional but recommended): Lightly brush with olive oil or avocado oil. Sprinkle with coarse sea salt or kosher salt. This enhances flavor and promotes browning. If you’re watching oil intake, you can skip the oil, but the skin won’t get as crisp.

Air Frying: Temperature, Time, and Technique

Here’s the magic formula:

• Temperature: 375°F (190°C) — hot enough to crisp the skin but not so hot that the outside burns before the inside cooks.
• Time: 35–45 minutes for medium (6–8 oz) potatoes. Add 5–10 minutes for larger spuds.
• Placement: Arrange potatoes in a single layer with space between them. Don’t overcrowd — airflow is key. If your basket is small, cook in batches.

Step-by-step process:

1. Preheat your air fryer for 3–5 minutes (optional, but helps with consistency).
2. Place prepared potatoes in the basket.
3. Cook for 25 minutes. Flip or rotate them halfway through for even browning.
4. Check for doneness: Press gently — it should feel soft but not mushy. A fork or skewer should slide in easily.
5. If needed, cook in 5-minute increments until done.

I like to use a meat thermometer to check internal temperature. Aim for 205–210°F (96–99°C) in the center. This ensures the potato is fully cooked without drying out.

Testing for Doneness (Don’t Skip This!)

Here’s a quick trick: Gently squeeze the potato with tongs or oven mitts. It should yield slightly under pressure — like a ripe avocado. If it feels hard, it needs more time. If it squishes, it’s overcooked. You can also cut a small slit to peek inside. The flesh should be fluffy and steamy, not dense or grainy.

One time, I thought my potato was done because the skin was crispy. I cut it open — raw, mealy center. Lesson learned: always check inside, not just the outside.

Common Mistakes and How to Avoid Them

Overcrowding the Basket

This is the #1 rookie mistake. Air fryers need space for air to circulate. When you pack in too many potatoes, they steam instead of crisp. The result? Soggy skin and uneven cooking.

Solution: Cook in batches if needed. I have a 5.8-quart air fryer and can fit 3 medium potatoes comfortably. If I’m feeding a crowd, I do two rounds. It’s worth the extra 10 minutes for perfect spuds.

Skipping the Oil

Oil isn’t just for flavor — it’s a conductor of heat. Without it, the skin dries out and turns leathery instead of crisp. I’ve tried “oil-free” versions, and while they’re edible, they lack that golden, crackly texture I love.

Solution: Use just 1/2 tsp of oil per potato. A light brush is enough. Avocado oil has a high smoke point and works well. Olive oil adds flavor but can burn if your air fryer runs hot.

Not Pricking the Skin

Ever had a potato explode in the microwave? The same can happen in an air fryer. Steam builds up inside, and — pop! — you’ve got a mess.

Solution: Prick each potato 6–8 times with a fork. It’s a small step that prevents big disasters.

Setting the Wrong Temperature

Too low (below 350°F), and the potato steams instead of bakes. Too high (above 400°F), and the skin burns before the inside cooks.

Solution: Stick to 375°F. It’s the sweet spot for crispy skin and fluffy interior. If your air fryer runs hot (some do), reduce to 360°F and add a few extra minutes.

Ignoring Potato Size

A 10-ounce potato won’t cook in the same time as a 6-ounce one. I learned this the hard way when my “quick dinner” turned into a 60-minute wait.

Solution: Weigh or estimate your potatoes. Medium (6–8 oz): 35–40 min. Large (8–10 oz): 40–50 min. Extra-large: 50–60 min. When in doubt, check early and add time as needed.

Flavor Boosters: How to Elevate Your Air Fryer Potato

Seasoning Ideas Beyond Salt

Don’t stop at salt. Try these simple upgrades:

• Garlic powder + smoked paprika: Adds depth and a hint of smokiness.
• Everything bagel seasoning: Sesame, poppy seeds, garlic, onion — instant flavor explosion.
• Fresh herbs: Sprinkle rosemary or thyme before cooking. They infuse into the skin.
• Truffle oil (a little goes a long way): Drizzle after cooking for gourmet vibes.

I love brushing with a mix of olive oil, garlic powder, and a pinch of cayenne. The heat from the air fryer mellows the spice and amplifies the garlic — it’s addictive.

Toppings That Shine

The best part? What you put *on* the potato. Here are my go-to combos:

• Classic: Butter, sour cream, chives, cracked black pepper.
• Loaded: Cheddar cheese, bacon bits, green onions, ranch dressing.
• Healthy twist: Greek yogurt, salsa, black beans, avocado slices.
• Breakfast style: Scrambled eggs, cheese, diced ham, hot sauce.

Pro tip: Cut a cross in the top, squeeze the ends to open it up, then fluff the inside with a fork. This creates pockets for toppings to sink into.

Double-Crisp Hack (For Extra Crunch)

If you *really* love crispy skin, try this: After cooking, slice the potato in half, brush the cut sides with butter or oil, and air fry for 3–5 minutes at 400°F. The exposed flesh gets golden and slightly crisp — like a baked potato meets scalloped potato. It’s next-level.

Air Fryer vs. Oven: The Baked Potato Showdown

Time and Energy Comparison

Let’s break it down:

Method	Cook Time (Medium Potato)	Preheat Time	Energy Use	Skin Crispiness
Air Fryer	35–45 minutes	3–5 minutes	Low (uses ~1,500 watts)	High (crispy, golden)
Conventional Oven	45–60 minutes	10–15 minutes	High (uses ~2,400 watts)	Medium (can be dry or leathery)
Microwave (then oven)	15 min (microwave) + 15–20 min (oven)	10–15 minutes (oven only)	Medium	Low (needs oven to crisp skin)

The air fryer wins on speed, energy efficiency, and crispiness. But the oven still has a place — if you’re cooking 4+ potatoes, it’s more space-efficient. For 1–3 spuds, the air fryer is the clear winner.

Taste and Texture: Side-by-Side

I did a blind taste test with my family: one potato from the air fryer, one from the oven. The air fryer version had a thinner, crispier skin — almost like a potato chip — and a fluffier interior. The oven potato was good, but the skin was thicker and less crisp. Everyone preferred the air fryer version.

One caveat: If you like a *very* thick, leathery skin (some people do!), the oven might be better. But for most, the air fryer’s balance of crisp and fluffy is ideal.

When to Use Each Method

• Air fryer: Weeknight dinners, single servings, crispy skin lovers, energy-conscious cooks.
• Oven: Cooking for a crowd, meal prepping, or if you’re already using the oven for other dishes.

Final Thoughts: The Crispy Truth Revealed

So, can baked potatoes be cooked in an air fryer? Absolutely — and they’re often better than their oven-baked counterparts. The air fryer delivers speed, crispiness, and convenience without sacrificing flavor. It’s not just a shortcut; it’s a smarter way to cook a classic.

After testing dozens of methods, I’ve made the air fryer my go-to for baked potatoes. It’s perfect for busy weeknights, solo dinners, or when you just don’t want to wait an hour for dinner. And the best part? It’s forgiving. Even if you overcook a little, the texture stays fluffy. If you undercook, you can just pop it back in for a few more minutes.

Here’s my final tip: Don’t be afraid to experiment. Try different oils, seasonings, and toppings. Use sweet potatoes for a healthier twist. Add a splash of vinegar to the oil for tang. The air fryer is your canvas — the baked potato, your masterpiece.

Next time you’re craving that comforting, steamy, buttery spud, skip the oven. Grab your air fryer, a good potato, and a fork. The crispy truth is waiting — and it’s ready in under an hour.

Frequently Asked Questions

Can baked potatoes be cooked in an air fryer?

Yes, baked potatoes can be perfectly cooked in an air fryer! The hot, circulating air creates a crispy skin while keeping the inside fluffy and tender, similar to a traditional oven.

How long do you cook a baked potato in an air fryer?

Air fry baked potatoes at 390°F (200°C) for 35–45 minutes, depending on size, flipping halfway through. Larger potatoes may need an extra 5–10 minutes for even doneness.

Do you need to poke holes in potatoes before air frying?

Yes, always pierce potatoes with a fork before air frying to prevent steam buildup and potential bursting. This small step ensures even cooking and a safe cooking process.

Can baked potatoes in air fryer get as crispy as oven-baked?

Absolutely! The air fryer’s rapid air circulation crisps the skin beautifully, often outperforming conventional ovens. Just lightly oil and salt the skin for maximum crunch.

What’s the best way to reheat leftover baked potatoes in an air fryer?

Reheat at 350°F (175°C) for 5–8 minutes to restore crispiness. Slice the potato open first to prevent drying and ensure even heating throughout.

Can you cook multiple baked potatoes in an air fryer at once?

Yes, but avoid overcrowding—cook in batches if needed. Leave space between potatoes for proper air circulation, ensuring even cooking and crispy results every time.