Can I Cook a Baked Potato in an Air Fryer Here Is How

Yes, you can cook a baked potato in an air fryer—and it’s faster, crispier, and more energy-efficient than using an oven. Simply prick, oil, and season the potato, then air fry at 390°F for 35–45 minutes for a perfectly fluffy interior and lightly crisp skin every time.

Key Takeaways

• Yes, you can: Air fryers bake potatoes perfectly with crispy skin.
• Prep matters: Wash, dry, and oil potatoes for even cooking.
• Time & temp: Cook at 390°F for 35-45 minutes, flipping halfway.
• Size counts: Use medium spuds for consistent results.
• Test doneness: Pierce with a fork for tender texture.
• Add flavor: Season with salt, pepper, or herbs post-cook.

Can I Cook a Baked Potato in an Air Fryer? Here’s How

You’ve probably heard about the air fryer’s magic: crispy fries, golden chicken wings, and even donuts—all with less oil than traditional frying. But can you really cook a baked potato in an air fryer? I’ve been there, standing in my kitchen, staring at a bag of russet potatoes and wondering if this gadget could replace my oven for one of my favorite comfort foods. Spoiler alert: yes, you absolutely can. And honestly, it might just be better than the conventional oven method.

After testing this method dozens of times—some successful, some… well, let’s just say I learned a few lessons—I’m excited to share everything you need to know. Whether you’re a busy parent, a college student in a dorm, or just someone who hates waiting 45 minutes for dinner, cooking a baked potato in an air fryer is fast, easy, and delivers fluffy, tender results with a slightly crisp skin. No more dry, uneven spuds. No more oven preheating. Just simple, satisfying potatoes with minimal effort. Let’s dive into how it works, why it works, and how to get it just right every time.

Why the Air Fryer Is a Game-Changer for Baked Potatoes

When I first got my air fryer, I was skeptical. Could a countertop appliance really replace my trusty oven? But after making my first baked potato in it, I was sold. The air fryer circulates hot air at high speed around the food, creating a convection effect that crisps the outside while cooking the inside evenly. For potatoes, this means a golden, slightly crisp skin and a fluffy, steamy interior—without the long wait or the need to heat up your entire kitchen.

Speed and Efficiency

One of the biggest wins? Time. A traditional baked potato in the oven takes 45 to 60 minutes at 400°F (200°C), depending on size. In an air fryer, the same potato is ready in 35 to 45 minutes—and you don’t need to preheat the appliance for long. Most air fryers only need 2–3 minutes to reach cooking temperature, saving you up to 15 minutes. That’s a big deal when you’re hangry and just want dinner.

Energy and Space Savings

Air fryers use less energy than ovens, especially if you’re only cooking one or two potatoes. They’re also ideal for small kitchens, dorm rooms, or RVs where oven space is limited. I’ve even made baked potatoes in my tiny studio apartment without triggering the smoke alarm—something that happened more than once with my old oven.

Better Texture and Flavor

The high-speed air circulation gives the potato skin a light crispness that’s hard to achieve in a conventional oven without overcooking the inside. I love the contrast: soft, steamy flesh with a slightly crunchy, salted skin. Plus, because the heat is so direct, the potato cooks more evenly. No more biting into a cold center or a burnt edge.

One night, I made two identical potatoes—one in the oven, one in the air fryer. The air fryer version had a more consistent texture throughout, and the skin was just a bit more satisfying. My roommate (who’s picky about food texture) actually asked, “Did you use a different kind of potato?” Nope—just a smarter cooking method.

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

Now that you’re sold on the idea, let’s walk through the process. It’s simple, but there are a few key steps to get the perfect result every time.

Step 1: Choose the Right Potato

Not all potatoes are created equal. For baked potatoes, I recommend russet potatoes. They’re high in starch, which gives them that fluffy interior we love. They also have a thicker skin, which holds up well during air frying and develops a nice crisp.

Avoid waxy potatoes like red or fingerling—they don’t fluff up the same way and can taste a bit gummy when baked. If you only have Yukon Golds, they’ll work, but the texture will be denser and more buttery (which some people prefer).

Step 2: Wash and Dry Thoroughly

Scrub the potatoes under running water to remove dirt and debris. Then, dry them completely with a clean towel. Why? Moisture on the skin prevents crispiness. If the skin is damp, it’ll steam instead of crisp. I learned this the hard way when my first attempt resulted in a soft, papery skin that no one wanted to eat.

Step 3: Poke Holes and Oil the Skin

Use a fork to poke 6–8 holes around each potato. This lets steam escape and prevents the potato from bursting (yes, it can happen—ask me about the kitchen explosion of 2022). Then, rub the entire surface with a little bit of oil—just a teaspoon per potato. I use olive oil, but avocado or canola work too. This helps the skin crisp up and gives it a golden color.

After oiling, sprinkle with coarse sea salt or kosher salt. This enhances flavor and creates a delicious crust. Don’t skip this step—it makes a big difference.

Step 4: Air Fry to Perfection

Preheat your air fryer to 390°F (200°C) for 2–3 minutes. Place the potatoes in the basket, making sure they’re not touching—this ensures even airflow. Cook for 35–45 minutes, flipping them halfway through (around the 20-minute mark).

How do you know when they’re done? The skin should be golden and slightly crisp. Press the side gently with tongs or a fork. If it gives easily and the interior feels soft, they’re ready. For extra doneness, you can insert a fork or skewer into the center—it should slide in with little resistance.

Step 5: Rest and Serve

Let the potatoes rest for 5 minutes after cooking. This allows the steam inside to settle, making them easier to cut and preventing burns. Then, slice open the top, fluff the inside with a fork, and add your favorite toppings.

Pro tip: If you’re cooking multiple potatoes, don’t overcrowd the basket. Air fryers work best with space between items. If you have a small basket, cook one at a time. It’s worth the wait for perfectly cooked spuds.

Timing and Temperature: The Sweet Spot for Perfect Potatoes

One of the most common questions I get is: “How long does it take to cook a baked potato in an air fryer?” The answer depends on a few factors—size, model, and how crispy you like the skin. But here’s a reliable guide based on my testing.

Size Matters

Small to medium potatoes (6–8 oz / 170–225g) take about 35–40 minutes. Large potatoes (10–12 oz / 280–340g) need 40–45 minutes. I once tried to cook a massive 14-oz potato—it took 50 minutes and still had a slightly firm center. So, if you’re in a hurry, go for medium-sized spuds.

Temperature Settings

Most air fryers work best between 380°F and 400°F (190–200°C). I’ve found 390°F (200°C) to be the sweet spot—hot enough to crisp the skin, but not so hot that the outside burns before the inside cooks.

Some models have a “bake” or “potato” preset. If yours does, use it! It’s calibrated for optimal results. If not, stick to manual settings.

Flip or Not to Flip?

Flipping halfway through ensures even cooking, especially if your air fryer has uneven heat distribution (common in some models). I’ve skipped flipping before, and the side facing the heating element was slightly overcooked. So yes—flip them. It takes 10 seconds and makes a noticeable difference.

Doneness Test

Don’t rely solely on time. Use a fork to test the center. It should glide in easily, with no resistance. If it’s still firm, add 5 more minutes. Remember: air fryers vary in power. A 1500-watt model will cook faster than a 1200-watt one.

Real-life example: I once made baked potatoes for a family dinner using two different air fryers—a Ninja and a Cosori. The Ninja, which has a more powerful fan, cooked them 5 minutes faster and with a crispier skin. So, adjust your time based on your machine.

Top Tips for Fluffier, Crispier, and More Flavorful Potatoes

Now that you know the basics, let’s level up. These tips will help you go from “good” to “oh-my-gosh-this-is-the-best-potato-I’ve-ever-had” territory.

Soak in Water (Optional but Helpful)

Before cooking, soak the scrubbed potatoes in cold water for 15–30 minutes. This removes excess starch from the surface, which can cause uneven browning. I don’t do this every time, but when I want restaurant-quality crispiness, it makes a difference. Just remember to dry them thoroughly afterward.

Use a Light Oil Spray

Instead of brushing oil, try a light spray. It ensures even coverage without pooling, which can lead to soggy spots. I keep a small spray bottle with olive oil—it’s quick and mess-free.

Add Flavor to the Skin

Beyond salt, try sprinkling garlic powder, onion powder, smoked paprika, or rosemary on the oiled skin. For a savory twist, mix the oil with a little Dijon mustard before rubbing it on. The heat will infuse the skin with flavor.

Double the Crisp (For Skin Lovers)

If you love crispy skin, cook the potatoes for 10 extra minutes at 400°F (200°C) after they’re fully cooked. This “crisp-up” phase turns the skin golden and crunchy. Just keep an eye on them—overcrisping can lead to bitterness.

Fluff Like a Pro

After slicing open the potato, use a fork to gently break up the inside. Then, press the sides inward to create a well for toppings. This prevents the filling from spilling out when you bite in. I learned this trick from a diner cook, and it’s a game-changer.

Keep Them Warm

If you’re serving multiple potatoes, wrap the cooked ones in foil and keep them in a turned-off air fryer (with the door open) or in a low oven (170°F / 75°C). They’ll stay warm and steamy for up to 30 minutes without drying out.

Common Mistakes and How to Avoid Them

Even with the best intentions, things can go wrong. Here are the most common pitfalls I’ve seen (and made myself), plus how to fix them.

Overcrowding the Basket

Air fryers need space for air to circulate. If you pack in too many potatoes, they’ll steam instead of crisp. The result? Soggy, unevenly cooked spuds. Rule of thumb: leave at least 1 inch of space around each potato.

Not Drying the Skin

As I mentioned earlier, moisture is the enemy of crispiness. Always dry your potatoes well after washing. I keep a clean kitchen towel by the sink just for this step.

Skipping the Oil

Yes, you can cook a potato without oil—but it’ll be dry and pale. Oil is essential for browning and texture. Even a light coating makes a huge difference.

Opening the Basket Too Soon

Curious about progress? Resist the urge to check every 5 minutes. Every time you open the basket, you lose heat and slow down cooking. Trust the process. Only open it once, halfway through, to flip the potatoes.

Using Cold Potatoes

Room-temperature potatoes cook more evenly. If you’re pulling them from the fridge, let them sit for 15–20 minutes before cooking. Cold potatoes take longer and can have a denser center.

Not Letting Them Rest

I used to slice into my potatoes the second they came out of the air fryer. Big mistake. The steam needs time to settle. Resting also makes them easier to handle and prevents burns. Five minutes makes all the difference.

Data Table: Air Fryer Baked Potato Cooking Times by Size

Potato Weight	Air Fryer Temp	Cooking Time (Minutes)	Flipping Required?	Skin Texture
6–8 oz (170–225g)	390°F (200°C)	35–40	Yes, at 20 min	Light crisp, golden
8–10 oz (225–280g)	390°F (200°C)	40–45	Yes, at 22 min	Moderate crisp, slightly chewy
10–12 oz (280–340g)	390°F (200°C)	45–50	Yes, at 25 min	Thick, crisp, golden-brown
12+ oz (340g+)	390°F (200°C)	50+ (check doneness)	Yes, at 25 min	Very crisp, may need extra time

Note: Times may vary by air fryer model. Always test for doneness with a fork.

Final Thoughts: Yes, You Can (and Should) Cook Baked Potatoes in an Air Fryer

So, can you cook a baked potato in an air fryer? The answer is a resounding yes. In fact, it might be the best way to do it—especially if you value speed, crisp skin, and fluffy interiors. I’ve made baked potatoes in ovens, microwaves, grills, and even slow cookers, but the air fryer gives me the most consistent, delicious results with the least effort.

It’s perfect for weeknight dinners, meal prep (cooked potatoes reheat beautifully in the air fryer), or even a quick snack. And with a little creativity, you can turn it into a full meal—top it with chili, sour cream, cheese, bacon, or even roasted veggies for a loaded vegetarian option.

The key is to follow the basics: dry the skin, oil it well, flip halfway, and test for doneness. Once you master that, you can start experimenting with flavors, sizes, and toppings. And if you mess up once? No worries. I’ve had my fair share of undercooked or overcrisped spuds. The air fryer is forgiving, and every attempt teaches you something new.

So go ahead—grab a potato, fire up your air fryer, and enjoy one of the simplest, most satisfying meals you can make with just one appliance. Your taste buds (and your schedule) will thank you.

Frequently Asked Questions

Can I cook a baked potato in an air fryer?

Yes, you can cook a baked potato in an air fryer! It’s a quick and easy method that yields crispy skin and fluffy insides in less time than an oven.

How long does it take to cook a baked potato in an air fryer?

Depending on size, air-fried baked potatoes take 35–50 minutes at 390°F (200°C). Flip them halfway through for even cooking.

Do I need to poke holes in the potato before air frying?

Yes, always poke 4–5 holes in the potato with a fork to let steam escape and prevent it from bursting during cooking.

What’s the best way to get crispy skin when air frying baked potatoes?

Rub the potatoes with a little oil and salt before cooking. The air fryer’s circulating heat ensures perfectly crispy skin every time.

Can I cook multiple baked potatoes in the air fryer at once?

Yes, but ensure they’re not overcrowded. Leave space between each potato so hot air can circulate properly for even cooking.

Do I need to preheat the air fryer for baked potatoes?

Preheating (3–5 minutes) helps achieve consistent results, but it’s optional. Cooking time may increase slightly if skipping this step.