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

Yes, you can cook a baked potato in your air fryer—quickly, evenly, and with perfectly crispy skin. With just a few minutes of prep and 35–45 minutes of cooking, your air fryer delivers fluffy insides and a golden exterior without heating up your kitchen. It’s the easiest, mess-free way to enjoy restaurant-quality baked potatoes at home.

Key Takeaways

• Yes, you can! Air fryers bake potatoes perfectly with crispy skin and fluffy insides.
• Preheat for best results: Always preheat your air fryer before adding potatoes.
• Oil and salt matter: Lightly coat spuds with oil and salt for flavor and texture.
• Cook time varies: 35–45 minutes at 400°F, depending on potato size.
• Check doneness: Pierce with a fork; if tender, it’s ready—no guesswork!
• No foil needed: Skip the foil for crispier skin and faster cooking.

Why I Decided to Try Baking Potatoes in My Air Fryer

Let me start with a confession: I used to be one of those people who believed the only way to get a perfect baked potato was in a traditional oven. You know the drill—preheat the oven to 400°F, wait 45 minutes, then another 15 to 20 minutes for the potato to bake through. It felt like a chore, especially on busy weeknights when I just wanted a simple, satisfying side dish without the wait. Then, one evening, my oven decided to act up (as it tends to do when I’m starving), and I was left with a fridge full of potatoes and no working oven. That’s when I thought: Wait… can I cook a baked potato in my air fryer?

I’ll admit, I was skeptical at first. The air fryer had been my go-to for crispy fries, chicken wings, and even reheating pizza, but a fluffy, tender baked potato? That seemed like a stretch. But after some trial, error, and a few slightly overcooked spuds (RIP, first batch), I discovered not only that it is possible to cook a baked potato in an air fryer—it’s actually one of the best ways to do it. Faster, more energy-efficient, and with a surprisingly crispy skin, the air fryer method quickly became my new favorite. And now, I’m here to share everything I’ve learned so you can skip the mistakes I made and get straight to the good stuff: perfectly cooked, oven-quality potatoes in under an hour—no oven required.

How Air Frying Works (And Why It’s Perfect for Baked Potatoes)

The Science of Crispy Skin and Fluffy Interior

Air fryers use rapid air circulation to create a convection effect similar to an oven, but much more intense and focused. Hot air swirls around the food at high speed, cooking it evenly while creating a crisp outer layer—thanks to the Maillard reaction, the same process that browns bread or sears meat. This is great news for baked potatoes because it means you can get that classic crispy skin without drying out the soft, fluffy center.

Unlike a conventional oven, which heats slowly and can lead to uneven cooking (especially with dense foods like potatoes), the air fryer’s compact space and powerful fan ensure consistent heat distribution. This reduces the risk of cold spots and undercooked centers. Plus, because the air fryer doesn’t require preheating in most cases, you’re saving time from the get-go.

Energy Efficiency and Time Savings

One of the biggest wins with air fryer baked potatoes is efficiency. A traditional oven might take 10–15 minutes just to preheat, and then another 45–60 minutes to cook the potato. The air fryer? No preheat needed (in most models), and cooking time is typically 35–45 minutes for a medium-sized spud. That’s a time saving of up to 30 minutes—and a huge reduction in energy use, especially if you’re only cooking one or two potatoes.

For example, I used to avoid making baked potatoes for dinner because I didn’t want to run the oven for an hour just for a side dish. Now, I can pop a potato in the air fryer while I prep the rest of the meal, and it’s ready by the time I’m done. It’s a game-changer for weeknight dinners or last-minute guests.

Why This Method Beats the Microwave (And Even the Oven)

You might be thinking, “Can’t I just microwave it?” Sure, you can. But microwaved potatoes are often gummy, with rubbery skin and uneven texture. The air fryer gives you the best of both worlds: the speed of a microwave with the texture of a traditional oven-baked spud.

And compared to the oven? The air fryer wins on convenience and consistency. Ovens can vary in temperature, and if your oven runs hot or cold, your potato might end up underdone or burnt. The air fryer’s controlled environment reduces that risk. Plus, cleanup is easier—no baking sheet, no foil, just wipe down the basket.

Step-by-Step Guide to Cooking a Baked Potato in the Air Fryer

Choosing the Right Potato

Not all potatoes are created equal when it comes to baking. For air fryer success, go for russet potatoes—they’re starchy, fluffy, and perfect for baking. Their high starch content absorbs butter, sour cream, and toppings beautifully. Yukon Gold can work too, but they’re more waxy, so they’ll be slightly denser. Avoid waxy varieties like red potatoes or fingerlings for this method.

Size matters, too. Aim for medium-sized potatoes (about 6–8 oz each) so they cook evenly. If you’re using larger spuds, they’ll need more time. Smaller ones might cook faster but can dry out. I’ve found that 7 oz is the sweet spot for 40 minutes at 390°F.

Prepping the Potato (Simple but Crucial)

Here’s how I prep my potatoes—every time:

• Wash and dry: Scrub the skin under cold water to remove dirt, then pat dry with a paper towel. Moisture helps steam the inside, but too much can make the skin soggy.
• Poke holes: Use a fork to poke 5–6 holes around the potato. This lets steam escape and prevents explosions (yes, it’s happened to me!).
• Oil and salt (optional but recommended): Lightly rub the skin with olive oil or avocado oil, then sprinkle with flaky sea salt. This is the secret to crispy, flavorful skin. I skip the oil if I’m watching calories, but I always regret it—the texture isn’t the same.

Air Fryer Settings and Cooking Time

This is where most people go wrong. Too high a temp, and the skin burns before the inside cooks. Too low, and you end up with a raw center. Here’s my tested method:

• Temperature: 390°F (200°C)
• Time: 35–45 minutes
• Flip halfway: After 20 minutes, flip the potato for even cooking. Some models have a “shake” reminder—use it!

For example: I cooked two 7 oz russets at 390°F. At 20 minutes, I flipped them. At 40 minutes, I pierced one with a fork—it slid in easily, and the skin was golden and crisp. Perfect. If you’re cooking larger potatoes (9–10 oz), add 10–15 minutes and check with a fork.

Checking for Doneness (Don’t Guess!)

Never rely on time alone. Always check for doneness:

• Fork test: Pierce the thickest part. It should go in smoothly with no resistance.
• Skin check: The skin should be crisp and slightly puffed. If it’s still soft, cook 5 more minutes.
• Internal temp: For precision, insert a meat thermometer—190–200°F is ideal.

Pro tip: If the skin is crisp but the inside is still hard, wrap the potato in foil and cook 5–10 more minutes. The trapped steam will soften it without burning the skin.

Tips and Tricks for the Best Air Fryer Baked Potatoes

How to Make the Skin Extra Crispy

Want restaurant-level crispiness? Try this:

• Double oil method: Rub with oil before cooking, then spritz with oil again at the 20-minute mark.
• Air fry at 400°F for the last 5 minutes: Increase the temp for a final crisp-up. Watch closely to avoid burning.
• Let it rest: After cooking, let the potato sit in the basket for 2–3 minutes. The residual heat will crisp the skin further.

I tried this with my Thanksgiving leftovers last year—my family said the skin tasted like it came from a wood-fired oven. Score!

Seasoning Ideas Beyond Salt and Pepper

Don’t stop at salt! Try these flavor boosters:

• Smoked paprika + garlic powder: For a savory, smoky kick.
• Truffle salt + rosemary: Fancy and aromatic.
• Everything bagel seasoning: My personal favorite. It’s salty, garlicky, and perfect with butter.
• Chili powder + cumin: For a Tex-Mex twist.

Mix spices with oil before rubbing—it helps them stick and caramelize.

Loading Your Potato (Without Making a Mess)

Here’s how I do it:

1. Slice open: Use a knife to cut a deep “X” in the top.
2. Squish gently: Press the ends to open the potato. This creates a pocket for toppings.
3. Butter first: Add a tablespoon of butter. It melts into the layers, making the potato extra rich.
4. Toppings: Sour cream, shredded cheese, chives, bacon, steamed broccoli—go wild!
5. Optional: Return to air fryer: For melted cheese, pop it back in for 2–3 minutes at 350°F.

One time, I made a “loaded” potato with pulled pork, cheddar, and jalapeños—it was so good, my husband asked for it three nights in a row.

Troubleshooting Common Issues

Even with the best method, things can go wrong. Here’s how to fix them:

• Skin too soft: Increase temp to 400°F for the last 5 minutes or rub with more oil.
• Inside undercooked: Wrap in foil and cook 5–10 more minutes. Or microwave for 1–2 minutes before air frying.
• Potato bursts: You didn’t poke enough holes! Always poke 5–6 times.
• Uneven cooking: Flip halfway and ensure the potato isn’t touching the sides (air needs to circulate).

Comparing Air Fryer vs. Oven vs. Microwave Baked Potatoes

Let’s break down the pros and cons of each method. I’ve tested all three, and here’s what I found:

Method	Time	Texture	Energy Use	Best For
Air Fryer	35–45 min	Crispy skin, fluffy interior	Low (no preheat)	Quick, single-serve meals
Oven	45–60 min (+15 min preheat)	Evenly baked, slightly less crispy	High (preheat + long cook)	Large batches, traditional texture
Microwave	8–10 min	Soft, gummy, rubbery skin	Very low	Emergency, no-crisp needed

The air fryer wins for speed and texture, but the oven is better for cooking 4+ potatoes at once. The microwave? Only if you’re desperate and don’t care about texture. I’ve used it once—never again.

Creative Ways to Use Air Fryer Baked Potatoes

Beyond the Classic Loaded Spud

Baked potatoes are a blank canvas. Try these ideas:

• Breakfast potato: Top with scrambled eggs, cheddar, and salsa.
• Mexican-inspired: Black beans, corn, avocado, and lime crema.
• Vegan option: Hummus, roasted chickpeas, and diced veggies.
• Low-carb twist: Use sweet potatoes and top with Greek yogurt and cinnamon.

One of my favorite combos is a “baked potato bowl”—cut the potato into chunks, mix with sautéed spinach and mushrooms, then top with goat cheese and a drizzle of balsamic. It’s hearty, healthy, and feels gourmet.

Batch Cooking and Reheating

Make a batch of baked potatoes on Sunday and reheat them all week:

• Reheat in air fryer: 5–7 minutes at 375°F. The skin stays crisp!
• Use in salads: Dice leftover potatoes and add to a grain bowl.
• Freeze for later: Wrap cooled potatoes in foil and freeze. Thaw in fridge overnight, then reheat in air fryer.

I did this last month—cooked six potatoes on a Sunday, and we ate them for lunch all week. Saved so much time.

Air Fryer Baked Potato Recipes to Try

• Buffalo Chicken Stuffed Potato: Mix shredded chicken with buffalo sauce, stuff into potato, top with blue cheese and celery.
• Greek Potato: Feta, olives, cherry tomatoes, and tzatziki.
• Breakfast Hash: Dice potato, mix with bell peppers, onions, and fried eggs.

My go-to? The buffalo chicken one. It’s spicy, creamy, and feels indulgent—but it’s actually pretty balanced.

Final Thoughts: Is the Air Fryer the Best Way to Bake a Potato?

After months of testing, I can confidently say: yes. The air fryer delivers on all fronts—speed, texture, convenience, and flavor. It’s perfect for small households, busy nights, or anyone who wants a crispy, fluffy baked potato without the oven hassle.

Is it foolproof? Not quite. You still need to prep the potato right, monitor the time, and adjust for size. But once you get the hang of it, it’s as easy as making toast. And the payoff? A potato that’s crispy on the outside, tender on the inside, and ready in under an hour.

So, can you cook a baked potato in your air fryer? Absolutely. And I hope this guide helps you do it perfectly, every time. Whether you’re a seasoned air fryer pro or a first-timer, give it a try. Your taste buds (and your energy bill) will thank you. And hey—if you end up with a slightly overcooked spud like I did on my first try? Don’t worry. Just slice it open, add some cheese, and call it a “rustic potato.” It’ll still be delicious.

Frequently Asked Questions

Can I cook a baked potato in my air fryer?

Yes, you can absolutely cook a baked potato in your air fryer! The air fryer circulates hot air to create a crispy skin and fluffy interior, just like a traditional oven, but in less time.

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

Most medium-sized baked potatoes take 35–45 minutes at 390°F (200°C) in an air fryer, depending on the model and potato size. Flip 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. This prevents bursting and ensures even cooking while keeping the inside fluffy.

What’s the best way to get crispy skin on an air fryer baked potato?

Rub the potato with a little oil and sprinkle with salt before air frying. The air fryer’s high heat will crisp the skin perfectly while keeping the inside tender.

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

Yes, but make sure they’re not overcrowded—leave space between each potato for proper air circulation. You may need to add 5–10 minutes to the cook time.

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

Preheating isn’t required but recommended (3–5 minutes at 390°F). It helps achieve a consistent cook and crispier skin, especially if your air fryer heats unevenly.