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

Yes, you can make a perfectly fluffy baked potato in an air fryer—faster and with less oil than traditional methods. Simply prick, oil, and season your potato, then air fry at 400°F for 35–45 minutes for a crispy skin and tender interior every time.

Key Takeaways

• Yes, you can bake potatoes in an air fryer with crispy skin and fluffy insides.
• Preheat the air fryer for even cooking and optimal texture.
• Prick potatoes with a fork to prevent bursting during cooking.
• Cook at 390°F for 40-50 minutes, flipping halfway for uniform doneness.
• <Oil and salt boost flavor and enhance the crispy exterior.
• Check doneness with a fork to ensure perfect tenderness before serving.

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

Let’s face it: we’ve all had that craving for a perfectly baked potato—crispy on the outside, fluffy and steaming on the inside. Traditionally, that means preheating the oven, waiting 45 minutes to an hour, and hoping your potato doesn’t turn out undercooked or dry. But what if there was a faster, easier, and more energy-efficient way? Enter the air fryer—the kitchen gadget that’s revolutionized how we cook everything from fries to chicken wings. But can you make a baked potato in an air fryer? The short answer is a resounding yes. And the long answer? It’s even better than you might think.

As someone who used to dread the long wait for oven-baked potatoes, I was skeptical when I first heard about air fryer baked potatoes. Could this small, countertop appliance really deliver the same crispy skin and soft interior? After testing multiple techniques, timing, and seasoning tricks, I can confidently say that not only is it possible, but it’s often *better* than the oven method. Whether you’re short on time, trying to save on energy bills, or just want a foolproof way to nail that perfect texture, the air fryer might just become your new go-to for baked potatoes. Let’s dive into how it works, why it’s worth trying, and how you can get it right every time.

Why Use an Air Fryer for Baked Potatoes?

You might be wondering: why switch from the traditional oven to an air fryer for something as classic as a baked potato? After all, ovens have been doing it for decades. But the air fryer offers several advantages that make it a game-changer—especially if you’re cooking for one or two people, or just don’t want to heat up your whole kitchen.

Speed and Efficiency

One of the biggest perks of using an air fryer is speed. While a conventional oven can take 45–60 minutes to bake a potato (plus preheating time), an air fryer can do it in **25–35 minutes**, depending on size and model. That’s a huge time saver when you’re hungry and want dinner on the table fast. For example, last Tuesday, I was craving loaded potatoes but didn’t want to wait an hour. I popped two russet potatoes into my air fryer, set it for 30 minutes, and by the time I made a quick salad and toasted some garlic bread, dinner was ready.

Air fryers work by circulating hot air rapidly around the food, which means no preheating is required (or at least minimal). Most models heat up within 1–2 minutes, so you can start cooking right away. Compare that to an oven, which often takes 10–15 minutes to reach the right temperature. That’s a 20-minute difference—time you can spend doing something more enjoyable than staring at a preheating oven.

Energy Savings and Kitchen Comfort

Let’s talk about your electricity bill and kitchen temperature. Ovens use a lot of energy and can heat up your entire kitchen—especially in the summer. An air fryer, on the other hand, uses significantly less energy and keeps the heat contained in a small basket. This means lower energy consumption and a cooler kitchen, which is a win-win for both your wallet and your comfort.

I live in a small apartment with no central AC, so turning on the oven in July feels like starting a sauna. Since switching to air fryer baked potatoes, I’ve noticed a dramatic difference in how hot my kitchen gets. Plus, my electric bill hasn’t spiked like it used to during hot months. If you’re environmentally conscious or just trying to cut down on utility costs, this is a smart swap.

Consistent Results

Another reason to love air fryer baked potatoes? They’re more consistent. Ovens can have hot spots or uneven heating, leading to one potato being overcooked while another is still hard. Air fryers circulate heat evenly, so every potato comes out with a uniformly crispy skin and soft center. I’ve found that even if I’m cooking multiple potatoes at once (as long as they’re similar in size), they all cook at the same rate—no need to rotate or adjust halfway through.

Choosing the Right Potato and Preparing It

Not all potatoes are created equal when it comes to baking. While you *can* technically use any potato in an air fryer, some varieties work better than others. Let’s break down the best choices and how to prep them for maximum flavor and texture.

Best Potato Types for Air Frying

The classic choice is the **russet potato**—also known as the Idaho or baking potato. It’s high in starch and low in moisture, which gives it that fluffy interior and crispy skin we love. I always reach for russets when I want a traditional baked potato. They’re widely available, affordable, and consistently deliver great results.

If you want something with a slightly more buttery, waxy texture, try **Yukon Gold** potatoes. They have a creamier interior and golden skin, which can add a richer flavor to your dish. I’ve used them for “loaded” potatoes with cheese and sour cream, and they hold up well without getting mushy. However, they may take a few extra minutes to crisp up compared to russets.

Avoid waxy potatoes like red or fingerling varieties. They don’t crisp up as well and tend to stay dense, even after long cooking times. Save those for boiling, roasting, or salads.

How to Prep Your Potatoes

Proper prep is key to getting that perfect texture. Here’s my step-by-step method:

• Wash and dry: Scrub the potato under running water to remove dirt. Dry it thoroughly—moisture on the skin can prevent crispiness.
• Poke holes: Use a fork to prick the potato all over, about 8–10 times. This allows steam to escape during cooking, preventing explosions (yes, it can happen in an air fryer!).
• Oil and season: Rub the skin with a little olive oil or avocado oil. This helps the skin crisp up and enhances flavor. Then sprinkle with salt, pepper, and any other seasonings you like (garlic powder, paprika, or rosemary work great).
• Optional: Soak (for extra crispiness): If you want ultra-crispy skin, soak the oiled potato in cold water for 15–30 minutes. This removes surface starch. Dry it completely before air frying.

I once skipped the oil and ended up with a leathery, dry skin—lesson learned! The oil is non-negotiable if you want that restaurant-quality crisp.

Size Matters

Air fryer baskets have limited space, so choose potatoes that are medium to large (about 6–8 oz each). Too small, and they’ll cook too fast and dry out. Too big, and they won’t fit or will take too long. I’ve found that two medium russets (about 7 oz each) fit perfectly in my 5.8-quart air fryer with room to circulate air.

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

Now for the fun part—cooking! I’ve tested dozens of methods, and this is the one that consistently gives me perfect results. It’s simple, fast, and requires minimal effort.

Step 1: Preheat (Optional but Recommended)

Most air fryers don’t require preheating, but I recommend it for even cooking. Set your air fryer to **400°F (200°C)** and let it run for 2–3 minutes. This mimics the “hot start” of an oven and helps the skin crisp up faster.

Step 2: Arrange the Potatoes

Place the prepared potatoes in the air fryer basket in a single layer. Make sure they’re not touching—this allows hot air to circulate evenly. If you’re cooking more than two, cook in batches. Crowding leads to steaming instead of crisping.

Step 3: Cook Time and Temperature

Here’s the sweet spot I’ve found:

• 400°F (200°C) for 25–35 minutes
• Flip the potatoes halfway through (around 15 minutes) for even browning

For a 7-oz russet, I usually set it for 30 minutes. If the potatoes are smaller (5–6 oz), 25 minutes is plenty. Larger ones (8+ oz) may need 35–40 minutes.

Pro tip: After 25 minutes, check for doneness by gently squeezing the potato. It should feel soft and give slightly when pressed. If it’s still hard, add 3–5 minutes and check again.

Step 4: Rest Before Serving

This is a step many skip, but it’s crucial. Let the potatoes rest for 3–5 minutes after cooking. This allows the steam to redistribute, making the interior even fluffier. I’ve rushed this before and ended up with a slightly gummy center—don’t make my mistake!

Step 5: Slice and Serve

Cut a slit down the center and fluff the interior with a fork. This creates more surface area for toppings and makes the potato lighter. Then pile on your favorites—butter, sour cream, chives, cheese, bacon, or even chili. I love a simple combo of butter, salt, and cracked pepper for a classic taste.

Common Mistakes and How to Avoid Them

Even with the best intentions, things can go wrong. Here are the most common air fryer baked potato mistakes—and how to fix them.

Mistake 1: Skipping the Poke Holes

I learned this the hard way. One time, I forgot to poke the potato, and halfway through cooking, there was a loud *pop* and a burst of steam. The potato survived, but the air fryer basket was a mess. Always poke holes to let steam escape. It’s a small step that prevents big problems.

Mistake 2: Not Drying the Skin

Moisture is the enemy of crispiness. If your potato is wet after washing, pat it dry with a paper towel. If you’re soaking it for extra crispiness, dry it *thoroughly* before air frying. A damp potato will steam instead of crisp.

Mistake 3: Overcrowding the Basket

This is a common rookie error. If you try to cook too many potatoes at once, they’ll steam instead of crisp. I once tried to fit four medium potatoes in my basket, and they came out soggy and uneven. Stick to one or two at a time, depending on your air fryer size.

Mistake 4: Forgetting to Flip

Flipping halfway through ensures even browning. I’ve skipped this step and ended up with one side crispy and the other pale. Use tongs to gently flip—don’t pierce the skin, or you’ll lose steam.

Mistake 5: Not Checking for Doneness

Every air fryer is different. Some cook faster, some slower. Always check the potato by squeezing it. If it’s still hard, give it more time. Overcooking leads to dry potatoes, so err on the side of undercooking and add time as needed.

Toppings and Serving Ideas

A baked potato is just a canvas—the real magic happens with toppings. Here are some of my favorite combinations, from classic to creative.

Classic Toppings

• Butter and salt: Simple but delicious. I use a high-quality European butter for extra richness.
• Sour cream and chives: A creamy, tangy combo that never gets old.
• Cheese and bacon: Shredded cheddar and crispy bacon bits are a crowd-pleaser.

Creative Twists

• Greek yogurt and feta: A healthier take on sour cream, with a Mediterranean twist.
• Pesto and cherry tomatoes: Fresh basil pesto and halved tomatoes add a bright, summery flavor.
• Black beans, corn, and avocado: A vegetarian taco-style potato that’s filling and nutritious.
• Pulled pork and BBQ sauce: A hearty, savory option for meat lovers.

Sweet Potato Variations

Don’t forget about sweet potatoes! They’re just as easy to make in an air fryer. Try them with cinnamon, brown sugar, and a drizzle of maple syrup, or top with pecans and marshmallows for a dessert-style treat.

Air Fryer vs. Oven: A Side-by-Side Comparison

Let’s break down how air fryer baked potatoes stack up against the traditional oven method.

Factor	Air Fryer	Oven
Cooking Time	25–35 minutes	45–60 minutes
Preheat Time	2–3 minutes	10–15 minutes
Energy Use	Low (uses ~1500W)	High (uses ~2400W)
Texture	Crispy skin, fluffy interior	Good, but skin can be softer
Batch Cooking	Best for 1–2 potatoes	Better for 3+ potatoes
Kitchen Heat	Minimal heat output	Heats up entire kitchen

As you can see, the air fryer wins on speed, energy efficiency, and crispiness. The oven is better for large batches, but for everyday cooking, the air fryer is the clear winner.

Final Thoughts: Should You Make Baked Potatoes in an Air Fryer?

After months of testing, I can confidently say that yes—you *can* make a baked potato in an air fryer, and you probably *should*. It’s faster, more energy-efficient, and delivers consistently better results than the oven, especially for single servings or small batches. The crispy skin, fluffy interior, and minimal cleanup make it a no-brainer for weeknight dinners, meal prep, or even holiday sides.

That said, it’s not perfect for every situation. If you’re cooking for a crowd or want to bake 6+ potatoes at once, the oven is still the better choice. But for most home cooks, the air fryer is the way to go. It’s one of those small changes that can make a big difference in your daily cooking routine.

So next time you’re craving a baked potato, skip the oven and try the air fryer. Poke, oil, season, and let that hot air work its magic. In less than 35 minutes, you’ll have a perfectly cooked spud that’s crispy, fluffy, and ready for all your favorite toppings. And who knows? You might just find yourself making them more often than you ever did before.

Frequently Asked Questions

Can I make a baked potato in an air fryer?

Yes, you can make a perfectly fluffy baked potato in an air fryer! The hot circulating air cooks the potato evenly, giving it a crispy skin and tender interior in less time than a traditional oven.

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

For a medium-sized potato, cook at 390°F (200°C) for 35–45 minutes, flipping halfway. Cooking time varies based on size and air fryer model—check for tenderness by piercing with a fork.

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

Yes, always prick the potato skin 4–5 times with a fork. This prevents steam buildup and avoids the risk of the potato bursting during cooking in your air fryer.

What type of potato is best for making a baked potato in an air fryer?

Russet or Idaho potatoes are ideal for air fryer baked potatoes due to their starchy texture. They crisp up beautifully on the outside while staying fluffy inside.

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

Yes, but ensure they’re not overcrowded—leave space between potatoes for proper air circulation. Cook in batches if needed, adding 5–10 minutes to the time for larger quantities.

How do I get a crispier skin on my air fryer baked potato?

For extra crispiness, rub the potato with oil and sprinkle with salt before air frying. You can also increase the temperature to 400°F (205°C) for the last 5–10 minutes of cooking.