Can You Make a Baked Potato in the Air Fryer Here Is How

Yes, you can make a perfectly fluffy baked potato in the air fryer—faster and with crispier skin than in the oven. Simply scrub, pierce, and rub the potato with oil and salt, then air fry at 390°F for 35–45 minutes, flipping halfway. It’s a quick, energy-efficient method that delivers restaurant-quality results with minimal effort.

Key Takeaways

• Yes, you can: Air fryers bake potatoes perfectly with crispy skin and fluffy interiors.
• Prep matters: Poke holes and oil the skin for even cooking and crispiness.
• Time varies: Cook 35–45 minutes at 400°F, depending on potato size.
• No preheat needed: Air fryers heat quickly, saving time vs. conventional ovens.
• Flip halfway: Ensure even browning by flipping potatoes mid-cook.
• Check doneness: Pierce with a fork; tender insides mean they’re ready.

Why the Air Fryer Might Just Be the Best Way to Bake a Potato

Let’s be honest—baked potatoes are one of those humble kitchen staples that somehow manage to feel like a treat. Whether it’s a weeknight dinner side or the star of a loaded potato bar at a party, we’ve all had our fair share of the classic oven-baked spud. But what if I told you there’s a faster, crispier, and more energy-efficient way to make the perfect baked potato? Enter the air fryer. Yes, that sleek little appliance that’s been sitting on your counter, promising crispy fries and guilt-free chicken wings, can actually do something even more impressive: turn a raw potato into a fluffy, golden-skinned dream in under an hour.

I’ll admit, I was skeptical at first. I’ve spent years perfecting my oven-baked potato technique—400°F for an hour, wrapped in foil, the whole deal. But after a friend casually mentioned she’d been making air fryer baked potatoes for months, I had to try it. Spoiler: I haven’t gone back. The skin gets beautifully crisp, the inside stays light and fluffy, and the best part? No preheating, no waiting, and no heating up the whole house. So, can you make a baked potato in the air fryer? Absolutely. And once you do, you might just wonder how you ever lived without it.

How the Air Fryer Transforms Baked Potatoes (And Why It Works So Well)

The Science Behind the Crisp

You might be wondering: how can a small countertop appliance that’s basically a mini convection oven outperform a full-sized one? The answer lies in how air fryers work. Instead of relying on radiant heat from heating elements (like a traditional oven), air fryers use a powerful fan to circulate hot air rapidly around the food. This creates a Maillard reaction—that fancy term for the browning and crisping that makes food delicious—on the surface of the potato while keeping the inside moist and tender.

Think of it like a mini wind tunnel of heat. The constant airflow ensures even cooking and helps moisture escape from the skin, turning it into that golden, slightly crunchy layer we all crave. In contrast, a traditional oven can sometimes trap steam, leading to softer skins unless you leave the potato in longer.

Why Air Fryer Baked Potatoes Are Faster

Time is precious, especially on busy weeknights. A standard oven-baked potato takes about 45–60 minutes at 400°F, not including preheating. With an air fryer, you can skip the preheat (most models don’t require it), and the cooking time drops to **35–45 minutes**, depending on the size of your potato. That’s a 20–30% time savings—plus, you’re using less energy overall.

For example, I recently made two medium russet potatoes in my 5.8-quart air fryer. Total time? 38 minutes. The skin was crisp, the inside fluffier than I’d ever achieved in the oven, and my kitchen stayed cool. No more sweaty brows from a hot oven in the summer!

Energy Efficiency and Kitchen Comfort

If you live in a small apartment or a house without central air, you know how much of a relief it is to avoid turning on the oven in warm weather. Air fryers use up to **70–80% less energy** than conventional ovens, according to energy experts. Plus, they don’t emit radiant heat into the room. That means your kitchen stays cooler, your AC doesn’t work overtime, and your electricity bill might even dip slightly.

One summer, I made air fryer potatoes three nights in a row during a heatwave. Not once did I feel the need to open a window or turn on a fan. Try that with a 400°F oven.

Step-by-Step: How to Make a Perfect Air Fryer Baked Potato

Choose the Right Potato

Not all potatoes are created equal for baking. For the best results, go with **russet potatoes**—they have a high starch content and low moisture, which gives you that fluffy interior and crisp skin. Yukon Golds work too, but they’ll be creamier and slightly denser. Avoid waxy potatoes like red or fingerling—they don’t fluff up as well.

Pro tip: Pick potatoes that are similar in size so they cook evenly. If you’re using large ones, you might need to add 5–10 minutes to the cook time.

Prep Like a Pro

Here’s the full prep process I use every time:

• Wash the potatoes thoroughly under running water. Scrub off any dirt with a vegetable brush.
• Pat them dry with a clean kitchen towel. Dry skin = crispier results.
• Use a fork to poke 6–8 holes all around each potato. This lets steam escape and prevents explosions (yes, it can happen!).
• Rub each potato lightly with **1 teaspoon of olive oil or avocado oil**. This helps the skin crisp up and adds flavor.
• Sprinkle with **½ teaspoon of kosher salt** per potato. The salt enhances flavor and draws out moisture for a better texture.

I skip wrapping in foil—unlike oven baking, air fryer potatoes don’t need it. The direct airflow is what makes the magic happen.

Cooking Time and Temperature Guide

Now for the main event. Here’s my foolproof method:

• Preheat your air fryer to 400°F (200°C) for 3–5 minutes (optional, but helps with consistency).
• Place the potatoes directly in the basket. Don’t overcrowd—leave space for air to circulate. I fit 2 medium potatoes in my 5.8-quart model.
• Cook for 35–45 minutes, flipping halfway through (at the 20-minute mark). This ensures even browning.
• Check for doneness: The skin should be golden and slightly crisp. Insert a fork—if it slides in easily, you’re golden.

For extra-crispy skin, add 5 more minutes at the end. But be careful—overcooking can dry out the inside.

Testing Doneness: The Squeeze Test

After cooking, I always do a “squeeze test.” Gently press the sides of the potato with tongs or a fork. If it gives slightly and feels tender, it’s done. If it’s still firm, give it 3–5 more minutes. This is way more reliable than timing alone, since potato size and air fryer models vary.

Common Mistakes (And How to Avoid Them)

Overcrowding the Basket

This is the #1 mistake I see. Air fryers rely on airflow to work their magic. If you stack potatoes or crowd the basket, hot air can’t circulate properly. The result? Uneven cooking, soggy spots, and sad, floppy skins.

Solution: Cook in batches if needed. For a family of four, I do two potatoes at a time. It only adds 10 minutes total, and the quality is worth it.

Skipping the Oil or Salt

It might seem like a small step, but skipping the oil and salt is a recipe for disappointment. Without oil, the skin won’t crisp up—it’ll just dry out and turn leathery. Without salt, the flavor is flat.

Personal story: I once forgot the oil to save calories. The potatoes cooked fine, but the skin was papery and bland. Lesson learned. A teaspoon of oil isn’t going to break your diet, but it’ll make your taste buds sing.

Not Flipping the Potatoes

Some air fryer models cook more evenly than others, but flipping halfway through ensures both sides get crisped. I use silicone-tipped tongs to gently turn them at the 20-minute mark. If you skip this, one side might be perfect while the other is pale and soft.

Using the Wrong Temperature

Air fryers vary in power. A 400°F setting on one model might feel hotter than the same setting on another. If your potatoes are browning too fast, drop the temp to 380°F. If they’re taking forever, bump it to 410°F. It’s all about finding your appliance’s sweet spot.

My Ninja Air Fryer runs hot, so I use 390°F for medium potatoes. My friend’s Cosori runs cooler, so she sticks to 400°F. Know your machine!

Creative Ways to Serve and Customize Your Air Fryer Baked Potato

Classic Loaded Potato

Let’s start with the basics. Once your potato is cooked, let it rest for 2 minutes. Then, slice it open lengthwise and fluff the inside with a fork. Top with:

• Butter (real, not margarine—trust me)
• Sour cream or Greek yogurt
• Shredded cheddar cheese (I like sharp cheddar)
• Crumbled bacon or turkey bacon
• Chopped green onions

Pro move: Sprinkle a pinch of smoked paprika or garlic powder for extra depth. I once added a dollop of guacamole—game-changer!

Global Twists

Want to mix things up? Try these international flavors:

• Mexican Style: Top with black beans, pico de gallo, avocado, and a drizzle of lime crema.
• Italian Inspired: Add marinara sauce, mozzarella, and fresh basil. Like a potato pizza!
• Middle Eastern: Hummus, diced cucumber, cherry tomatoes, and a sprinkle of za’atar. So fresh and satisfying.

I made the Middle Eastern version for a dinner party last month. Everyone asked for the recipe—even the kids loved it.

Dairy-Free and Vegan Options

No problem! Here’s how to keep it plant-based:

• Use vegan butter or olive oil
• Swap sour cream for coconut yogurt or cashew cream
• Top with sautéed mushrooms, caramelized onions, or roasted broccoli
• Add a sprinkle of nutritional yeast for a cheesy flavor

My vegan friend was skeptical until I made her a loaded potato with cashew cheese and smoked tofu. She said it was better than any dairy version she’d had.

Make It a Meal

Turn your baked potato into a full dinner by adding protein and veggies:

• Pulled pork or shredded chicken (air fryer-friendly!)
• Grilled salmon or canned tuna
• Roasted bell peppers, zucchini, or Brussels sprouts
• Quinoa or brown rice for extra fiber

On busy nights, I’ll air fry chicken thighs first, then use the same basket for potatoes. One appliance, two dishes—minimal cleanup!

Comparing Air Fryer vs. Oven: The Ultimate Showdown

Cooking Time and Energy Use

Here’s a quick comparison using two medium russet potatoes (about 10 oz each):

Factor	Air Fryer	Conventional Oven
Preheat Time	3–5 minutes (optional)	10–15 minutes
Cooking Time	35–45 minutes	45–60 minutes
Total Time	35–50 minutes	55–75 minutes
Energy Use	~0.5 kWh	~1.2 kWh
Skin Texture	Crisp, slightly crunchy	Soft to moderately crisp
Interior Texture	Fluffy, light	Fluffy, slightly denser

The numbers don’t lie. The air fryer saves time, energy, and delivers a crispier skin without sacrificing fluffiness. Plus, no preheating means less waiting and less heat in your kitchen.

Taste and Texture Differences

While both methods produce a delicious baked potato, there are subtle differences:

• Air Fryer: Skin is more uniformly crisp, with a slight crunch. The interior feels lighter, almost cloud-like.
• Oven: Skin is softer unless you cook it longer. The inside is fluffy but can feel slightly more dense due to retained moisture.

I did a blind taste test with my family—everyone picked the air fryer version as their favorite. The crisp skin was the deciding factor.

When to Use the Oven Instead

The air fryer isn’t perfect for every situation. If you’re cooking more than 3–4 large potatoes, the oven is still the better choice. Air fryers have limited capacity, and overcrowding ruins the texture. Also, if you’re already using the oven for a roast or casserole, it makes sense to bake potatoes there too—no extra appliance needed.

But for 1–3 potatoes? The air fryer wins every time.

Final Thoughts: Is the Air Fryer the Future of Baked Potatoes?

So, can you make a baked potato in the air fryer? Without a doubt, yes—and it might just be the best way to do it. From the crisp, golden skin to the fluffy interior, the air fryer delivers restaurant-quality results in less time and with less effort. It’s faster, more energy-efficient, and keeps your kitchen cooler—especially in the summer months.

But here’s the thing: perfection isn’t automatic. It takes a little know-how. Choose the right potatoes, prep them properly, don’t overcrowd the basket, and flip them halfway through. Once you master these basics, you’ll wonder why you ever used the oven at all.

And the best part? The air fryer opens up so many possibilities. You can customize your toppings, make it vegan or dairy-free, or turn it into a full meal with protein and veggies. It’s not just a baked potato—it’s a canvas for creativity.

Next time you’re craving that classic comfort food, skip the oven and reach for your air fryer. You’ll save time, save energy, and end up with a potato that’s crispy on the outside, fluffy on the inside, and utterly delicious. Trust me—once you go air fryer, you’ll never look back.

Frequently Asked Questions

Can you make a baked potato in the air fryer?

Yes, you can make a perfectly fluffy baked potato in the air fryer! The air fryer circulates hot air to crisp the skin while keeping the inside tender, just like a traditional oven.

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

Cooking a medium-sized baked potato in the air fryer typically takes 35–45 minutes at 390°F (200°C). Flip the potato halfway through for even browning.

Do you need to poke holes in a baked potato before air frying?

Yes, always pierce the potato with a fork 4–5 times before air frying. This prevents steam buildup and potential bursting while cooking.

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

For extra crispy skin, rub the potato with a little oil and sprinkle with salt before air frying. The air fryer’s high heat will give you that perfect crunch without drying out the inside.

Can you make multiple baked potatoes in the air fryer at once?

Yes, you can cook multiple potatoes at once if they fit in a single layer with space between them. Larger batches may require slightly longer cook times.

Is an air fryer better than an oven for baked potatoes?

An air fryer is often faster and more energy-efficient for making baked potatoes, with similar results. It’s ideal for small batches and achieves crispier skin in less time than a conventional oven.