Can I Make Baked Potatoes in an Air Fryer Here Is How

Yes, you can make perfectly crispy, fluffy baked potatoes in an air fryer—faster and with less oil than traditional oven baking. Simply prick, oil, and season your potatoes, then air fry at 390°F (200°C) for 40–50 minutes, flipping halfway for even cooking. This method delivers restaurant-quality results with minimal effort, making it a game-changer for quick, healthy sides.

Key Takeaways

• Yes, air fryers bake potatoes perfectly with crispy skin and fluffy interiors in under 45 minutes.
• Preheat your air fryer to ensure even cooking and optimal texture every time.
• Poke holes in potatoes to prevent bursting and promote steam release while cooking.
• Rub with oil and salt for enhanced flavor and a golden, crispy exterior.
• Cook at 390°F (200°C) for 35–45 minutes, flipping halfway for uniform doneness.
• Check tenderness with a fork to avoid undercooking or overcooking your potatoes.

Can I Make Baked Potatoes in an Air Fryer? Here’s How

Let’s be real—baked potatoes are the ultimate comfort food. That fluffy, steamy interior wrapped in a crispy, slightly salty skin is pure satisfaction. But if you’ve ever tried baking them in a conventional oven, you know the drill: preheat for 15 minutes, wait 45–60 minutes for them to cook, and then pray you don’t forget them and end up with charcoal. It’s a time commitment that doesn’t always fit into our busy lives. That’s where the air fryer comes in. I remember the first time I thought, “Wait… can I make baked potatoes in an air fryer?” I was skeptical. I’d used my air fryer for crispy chicken wings, golden fries, and even reheating pizza, but a baked potato? That felt like uncharted territory. But after a few trials (and one slightly overcooked spud), I’ve learned the ropes—and I’m here to share them with you.

This isn’t just about speed, though. Air fryers promise crispy exteriors and tender interiors with less oil and less waiting. But do they truly deliver on baked potatoes? Can they replicate that classic oven-baked texture and flavor? And most importantly—how do you avoid ending up with a dried-out, rubbery mess? Whether you’re a busy parent, a college student, or just someone who hates waiting for dinner, this guide will walk you through everything you need to know. From selecting the right potatoes to nailing the perfect cook time, we’ll explore the pros, cons, and little tricks that make air fryer baked potatoes a game-changer.

Why Air Fryer Baked Potatoes Are Worth Trying

So, why even consider making baked potatoes in an air fryer? Let’s start with the obvious: time. Traditional oven-baked potatoes can take over an hour, especially if you’re cooking multiple spuds. The air fryer cuts that time significantly—often by 20–30 minutes—without sacrificing quality. But it’s not just about speed. There are several other compelling reasons to give this method a shot.

Faster Cooking, Less Energy

Air fryers work by circulating hot air around food at high speed, creating a convection effect. This means they heat up faster and cook food more efficiently than conventional ovens. For baked potatoes, this translates to a shorter preheat time (or none at all, depending on your model) and faster cooking. Plus, since air fryers are smaller, they use less energy—great for your utility bill and the planet.

I tested this with two identical Russet potatoes: one in a 400°F oven, the other in a 390°F air fryer. The oven potato took 55 minutes to reach a perfectly tender interior (tested with a fork). The air fryer spud? Just 38 minutes. That’s a 30% time savings—and I didn’t have to wait 15 minutes for the oven to preheat. For busy weeknights, that’s a win.

Crispy Skin Without Extra Oil

One of the best parts of a baked potato is the skin—crispy on the outside, soft on the inside. The air fryer excels here. The high-speed air circulation crisps the skin beautifully, often with little to no oil. I’ve found that simply pricking the potatoes, rubbing them with a tiny bit of olive oil (about 1/2 tsp per potato), and sprinkling with salt gives me that restaurant-quality crunch. No need to douse them in oil or wrap them in foil, which can sometimes lead to soggy skin.

Pro tip: If you want extra-crispy skin, skip the oil entirely and just use salt. The natural moisture in the potato’s skin will help it crisp up in the air fryer. I tried this once when I was out of oil, and to my surprise, the skin was even crispier than usual!

Perfect for Small Batches

Ovens are great for big batches, but if you’re cooking for one or two, heating up a whole oven for a few potatoes feels wasteful. Air fryers are ideal for small quantities. Most models can handle 1–3 medium potatoes comfortably. I’ve cooked two at once in my 5.8-quart air fryer with plenty of room for air circulation. No more wasted energy or space.

One caveat: Don’t overcrowd the basket. If you’re cooking more than three potatoes, cook them in batches. Overcrowding leads to uneven cooking—some parts will be underdone, others overcooked. Trust me, I learned this the hard way with a batch of four spuds that came out uneven and disappointing.

Choosing the Right Potatoes for Air Frying

Not all potatoes are created equal. The type you choose will affect the texture, flavor, and cooking time. For air fryer baked potatoes, you want a starchy potato with a high dry matter content. These spuds have more starch and less water, which gives you that fluffy, cloud-like interior we all crave.

Best Potato Varieties

• Russet (Baking) Potatoes: The classic choice. High in starch, low in moisture, and with thick skins that crisp up beautifully. These are the gold standard for baked potatoes. I always reach for Russets when I want that traditional texture.
• Idaho Potatoes: A close cousin to Russets, with similar starch content and a slightly sweeter flavor. Great for those who like a bit more depth in their spuds.
• Maris Piper (UK) or King Edward (UK): If you’re in the UK, these are excellent alternatives. They’re starchy and hold their shape well, with a slightly nutty flavor.

Avoid waxy potatoes like red, new, or fingerling. They have more moisture and less starch, which means they’ll be dense and gummy instead of fluffy. I made this mistake once with red potatoes—ended up with a rubbery, underwhelming result. Not a repeat offender!

Size Matters

Size affects cooking time significantly. For air frying, medium potatoes (about 6–8 oz or 170–225g) are ideal. They cook evenly and don’t require adjustments to the standard cook time. Larger potatoes (10+ oz) will need extra time—usually 5–10 minutes more. Smaller potatoes (4–5 oz) cook faster, so check them 5–10 minutes early to avoid overcooking.

I keep a kitchen scale handy to weigh my potatoes. It takes seconds and saves me from guesswork. If you don’t have one, aim for potatoes that fit comfortably in your hand—about the size of a tennis ball.

Freshness and Storage

Old potatoes can have a musty taste or develop soft spots. For the best results, use fresh potatoes stored in a cool, dark place. Avoid potatoes with green spots (which contain solanine, a natural toxin) or sprouts. If you see green, cut it off—but if it’s widespread, toss the spud.

Pro tip: If your potatoes are a bit soft, you can still use them, but they may cook faster. Check them 5–10 minutes early to avoid mushiness.

Step-by-Step Guide to Air Fryer Baked Potatoes

Now that you’ve got your potatoes, let’s dive into the process. This method is simple, but attention to detail makes all the difference. Here’s my tried-and-true approach:

1. Prep the Potatoes

Start by scrubbing the potatoes under cold water to remove any dirt or debris. Use a vegetable brush if needed—potatoes can be surprisingly gritty. Pat them dry with a clean towel. Moisture is the enemy of crisp skin!

Next, prick each potato 4–6 times with a fork. This is crucial. The holes allow steam to escape, preventing the potatoes from exploding in the air fryer (yes, it can happen!). I’ve seen it once—a potato burst like a tiny volcano, leaving starchy splatters everywhere. Not fun to clean up.

Optional: Rub each potato with 1/2 tsp olive oil and a generous pinch of salt. This enhances crispiness and flavor. If you’re keeping it simple, just use salt—it still works great.

2. Preheat (If Needed)

Some air fryers benefit from a 3–5 minute preheat at 390°F (200°C). Others don’t require it. Check your manual. I skip preheating in my model, but if yours heats unevenly, preheating can help.

3. Arrange in the Basket

Place the potatoes in a single layer with space between them. Overcrowding = uneven cooking. I usually cook 2 at a time, leaving an inch or two between each. If you’re cooking one, place it in the center for even airflow.

4. Cook and Check

Cook at 390°F (200°C) for 35–45 minutes, depending on size. Medium potatoes (6–8 oz) usually take 35–40 minutes. Larger ones need 40–45 minutes. Smaller ones (4–5 oz) may be done in 25–30 minutes.

Here’s the key: check for doneness 5 minutes before the estimated time. Gently squeeze the potato—it should feel soft and tender. Or insert a fork or skewer; it should slide in with little resistance. If it’s still hard, cook in 5-minute increments until done.

I like to flip the potatoes halfway through (around 20 minutes in). This ensures even cooking and crisp skin on all sides. Not essential, but it helps.

5. Rest and Serve

Once cooked, let the potatoes rest for 5 minutes. This allows the steam to distribute evenly, making the interior even fluffier. After resting, slice open, fluff with a fork, and add your favorite toppings. Butter, sour cream, cheese, chives, bacon—the sky’s the limit!

Pro tip: For extra fluffiness, scoop out the interior, mix it with butter and toppings, then put it back in the skin. It’s a bit extra, but worth it for a special dinner.

Common Mistakes and How to Avoid Them

Even with a simple recipe, things can go wrong. Here are the most common pitfalls and how to fix them:

Undercooked Potatoes

You open the air fryer, and the potato is still hard in the center. This usually happens if you rush the process or cook too many at once. Solution: Cook in batches, don’t overcrowd, and always check early. If you’re in a hurry, microwave the potato for 3–4 minutes first, then finish in the air fryer for crisp skin.

I’ve done this trick when guests arrive unexpectedly—microwaved for 3 minutes, then air fried for 15. Still crispy, still fluffy, and ready in under 20 minutes total.

Burnt or Dry Skin

Too much oil or too high a temperature can lead to burnt, leathery skin. Solution: Use only 1/2 tsp oil per potato, and stick to 390°F. If your air fryer runs hot, reduce to 380°F. Also, avoid cooking for too long—check early and often.

Once, I left a potato in for an extra 10 minutes while distracted by a phone call. The skin was blackened and bitter. Lesson learned: set a timer!

Soggy Skin

If the skin is soft instead of crispy, it’s likely due to too much moisture. Solution: Dry the potatoes thoroughly after washing, and don’t skip the oil (or use just enough to coat lightly). Also, ensure proper air circulation—don’t overcrowd.

Inconsistent Cooking

Some parts of the potato are cooked, others aren’t. This happens if the potatoes are different sizes or if they’re touching. Solution: Use similarly sized potatoes, and leave space between them. Flipping halfway helps too.

Bonus tip: If you have one large and one small potato, cook the large one first, then add the small one for the last 10–15 minutes.

Toppings, Variations, and Serving Ideas

Now for the fun part—making your baked potato a meal! The air fryer gives you that perfect base, and toppings take it to the next level.

Classic Toppings

• Butter and chives: Simple, elegant, and always satisfying.
• Sour cream and bacon: A crowd-pleaser. I like to use real bacon bits (not the powdered kind).
• Cheese and broccoli: Steam the broccoli while the potatoes cook, then mix with shredded cheddar.
• Chili and cheese: A hearty option. Use leftover chili or canned for speed.

Creative Twists

• Loaded nacho potato: Top with black beans, corn, salsa, cheese, and avocado. Add grilled chicken for protein.
• Greek-inspired: Feta, olives, cherry tomatoes, and tzatziki. A lighter, Mediterranean twist.
• BBQ pulled pork: Shredded pork, BBQ sauce, and coleslaw. A flavor explosion!
• Breakfast potato: Scrambled eggs, cheese, and sausage. Perfect for brunch.

Vegetarian and Vegan Options

• Vegan chili and avocado: Use plant-based chili and top with diced avocado.
• Hummus and roasted veggies: Roast bell peppers and zucchini in the air fryer alongside the potatoes, then top with hummus.
• Cashew cream and herbs: A rich, dairy-free alternative to sour cream.

Pro tip: Warm your toppings before adding. Cold sour cream or cheese can cool down the potato too much. I keep butter and sour cream out for 10 minutes before serving, or warm them in the microwave for 10–15 seconds.

Data Table: Cooking Times by Potato Size

Potato Size (Weight)	Air Fryer Temperature	Cook Time	Notes
4–5 oz (115–140g)	390°F (200°C)	25–30 minutes	Check at 20 minutes
6–8 oz (170–225g)	390°F (200°C)	35–40 minutes	Flip halfway
9–10 oz (255–285g)	390°F (200°C)	40–45 minutes	Check at 35 minutes
11+ oz (310g+)	390°F (200°C)	45–50 minutes	Microwave 3–4 minutes first for speed

Final Thoughts: Are Air Fryer Baked Potatoes Better?

So, after all this—can you make baked potatoes in an air fryer? Absolutely. And in many ways, they’re better than oven-baked. The air fryer delivers faster cooking, crispier skin, and energy efficiency, all without sacrificing that fluffy interior we love. It’s a win-win for weeknight dinners, small batches, or anyone who hates waiting for their potatoes to cook.

But it’s not perfect. Air fryers have limitations—size constraints, the need for careful monitoring, and slight variations between models. If you’re cooking a dozen potatoes for a party, the oven might still be your best bet. But for everyday use? The air fryer is a game-changer.

I’ve made air fryer baked potatoes dozens of times now, and they’ve become a staple in my rotation. They’re quick, reliable, and endlessly customizable. Whether I’m craving a classic butter-and-chives spud or a loaded nacho masterpiece, the air fryer delivers. And best of all—no more waiting an hour for dinner.

So go ahead, give it a try. Start with a medium Russet, prick it, rub it with a little oil and salt, and pop it in your air fryer at 390°F. Check it at 30 minutes, and you’ll likely have a perfectly cooked potato ready to enjoy. You might never go back to the oven again. And if you do? Well, at least you’ve got options. Happy air frying!

Frequently Asked Questions

Can I make baked potatoes in an air fryer?

Yes, you can make perfectly fluffy baked potatoes in an air fryer! The hot circulating air crisps the skin while keeping the inside tender, cutting down cooking time compared to an oven.

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

Air fryer baked potatoes typically take 35-45 minutes at 390°F (200°C), depending on size. Flip them halfway through for even cooking and crispier skin.

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

Yes, always prick potatoes 4-5 times with a fork before air frying. This prevents steam buildup and potential bursting while ensuring even heat distribution.

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

Rub the potatoes with a little oil and sprinkle with salt before air frying. For extra crispiness, spritz with oil halfway through cooking and avoid overcrowding the basket.

Can I cook sweet potatoes in the air fryer the same way?

Absolutely! Sweet potatoes can be air-fried using the same method. They may cook slightly faster (30-40 minutes), so check for doneness with a fork.

Why are my air fryer baked potatoes taking longer than expected?

Thicker potatoes or overcrowding the basket can increase cooking time. Ensure potatoes are similar in size and leave space between them for proper air circulation.