Can You Put a Baked Potato in the Air Fryer Find Out Here

Yes, you can absolutely cook a baked potato in the air fryer—and it’s a game-changer for speed and crispiness. The air fryer delivers perfectly tender insides with a deliciously crisp skin in under 40 minutes, making it a faster, more efficient alternative to the oven. No preheating, no fuss—just poke, season, and air fry for a flawless spud every time.

Key Takeaways

• Yes, you can bake potatoes in an air fryer for crispy skin and fluffy insides.
• Prick potatoes with a fork to prevent bursting and ensure even cooking.
• Coat with oil and salt to enhance texture and flavor in under 40 minutes.
• Cook at 390°F (200°C) for optimal results, flipping halfway through.
• Check doneness with a fork; adjust time for larger or smaller potatoes.
• Avoid overcrowding the basket to allow proper air circulation and even baking.

Why Air Fryers Are a Game-Changer for Baked Potatoes

Let’s be honest: few things hit the spot like a perfectly baked potato. Crispy on the outside, fluffy on the inside, and ready to be loaded with butter, sour cream, bacon bits, and chives. But if you’re anything like me, you’ve probably faced the same dilemma: Do I really want to wait an hour for the oven to heat up and cook this spud? That’s where the air fryer swoops in like a kitchen superhero. It’s fast, efficient, and promises crispy results—but can you actually put a baked potato in the air fryer?

Short answer: Yes, absolutely. But as with most things in life, there’s a little more to it. I’ve spent countless evenings testing, tweaking, and sometimes overcooking potatoes in my air fryer, and I’ve learned what works—and what doesn’t. Whether you’re a busy parent, a college student, or just someone who hates waiting for dinner, this guide will show you exactly how to get that perfect baked potato without the oven. So grab your favorite potato, and let’s dive into the world of air fryer spuds.

The Science Behind Air Fryer Baked Potatoes

Before we jump into the how-to, it helps to understand why the air fryer works so well for baked potatoes. It’s not magic—it’s science. And knowing the mechanics helps you avoid common mistakes.

How Air Frying Works

An air fryer uses rapid hot air circulation (convection) to cook food. A heating element warms the air, and a powerful fan pushes it around the food at high speed. This creates a crispy exterior while cooking the inside evenly. Think of it like a mini convection oven, but faster and more energy-efficient.

For baked potatoes, this means the hot air surrounds the spud, crisping the skin while steam builds inside, keeping the flesh tender. Unlike a microwave (which can make potatoes rubbery), the air fryer preserves texture and flavor.

Why Potatoes Love the Air Fryer

• Even Cooking: The 360° airflow ensures no undercooked or overcooked spots.
• Faster Than Oven: Cuts cooking time by up to 40% (more on this later).
• No Preheating: Most air fryers don’t need to preheat, saving time and energy.
• Less Mess: No oil needed for crispy skin (though a light coat helps).

I remember the first time I tried this. I was skeptical—could a $80 appliance really replace my trusty oven? But after one bite of that perfectly crisp-skinned, fluffy-inside potato, I was sold. The air fryer didn’t just cook it; it elevated it.

Key Factors That Affect Results

Not all potatoes or air fryers are created equal. Here’s what matters:

• Potato Size: Larger potatoes take longer and may need rotation.
• Air Fryer Size: Crowding reduces airflow. Stick to 1–2 potatoes max.
• Skin Moisture: Dry skin crisps better. Pat potatoes dry before cooking.
• Temperature Settings: Too high = burnt skin. Too low = mushy center.

Pro tip: I always prick my potatoes with a fork 4–5 times before cooking. It lets steam escape and prevents explosions (yes, it’s happened).

Step-by-Step: How to Bake a Potato in the Air Fryer

Now, let’s get practical. I’ll walk you through my go-to method—tested on Russet, Yukon Gold, and even sweet potatoes.

What You’ll Need

• 1–2 medium-sized potatoes (Russet or Yukon Gold work best)
• Fork
• Olive oil (1 tsp per potato, optional)
• Sea salt (½ tsp per potato, optional)
• Air fryer

Step 1: Prep the Potatoes

Wash the potatoes thoroughly and scrub off any dirt. Pat them dry with a paper towel—this is crucial for crispy skin. Prick each potato 4–5 times with a fork. This prevents pressure buildup and keeps them from bursting.

Why this matters: I once skipped the pricking step (in a rush, of course) and ended up with a potato explosion that took 20 minutes to clean. Lesson learned.

Step 2: Oil and Season (Optional)

Lightly rub each potato with olive oil. This helps the skin crisp up and prevents dryness. Sprinkle with sea salt. If you’re watching calories, you can skip the oil—but the skin won’t be as golden.

Pro tip: For extra flavor, add a pinch of garlic powder or smoked paprika before air frying.

Step 3: Arrange in the Air Fryer

Place the potatoes in the air fryer basket, leaving at least 1 inch between them. Do not overcrowd. If you’re cooking two, rotate their positions halfway through for even cooking.

My mistake: I once tried to cram three potatoes into a 3.5-quart basket. The middle one came out half-cooked. Lesson: space is your friend.

Step 4: Cook Time and Temperature

Here’s the magic formula:

• 375°F (190°C) for 35–45 minutes, flipping halfway.
• Check doneness by piercing with a fork. If it slides in easily, it’s done.

Adjust based on size:

• Small (6 oz): 30–35 minutes
• Medium (8 oz): 35–40 minutes
• Large (10+ oz): 40–50 minutes

Pro tip: I use a meat thermometer to check the center. It should reach 210°F (99°C) for perfect fluffiness.

Step 5: Rest and Serve

Let the potatoes rest for 3–5 minutes. This lets the steam redistribute, making them even fluffier. Slice open, fluff with a fork, and load with your favorite toppings.

My go-to combo: butter, chives, and a sprinkle of cheddar. But don’t limit yourself—try sour cream, bacon, or even chili!

Common Mistakes (And How to Avoid Them)

Even the best of us make mistakes. Here are the top pitfalls—and how to dodge them.

Mistake 1: Overcrowding the Basket

Air needs to flow freely. If you stack or crowd potatoes, the hot air can’t circulate. Result: unevenly cooked spuds with soggy patches.

Solution: Cook one potato at a time if your air fryer is small. For larger models, rotate positions halfway.

Mistake 2: Skipping the Prick

Unpricked potatoes can explode due to steam buildup. It’s messy and dangerous.

Solution: Always prick 4–5 times. I use a metal skewer for deeper holes.

Mistake 3: Wrong Temperature

Too hot (>400°F) = burnt skin. Too low (<350°F) = mushy center.

Solution: Stick to 375°F. If your air fryer runs hot (common with some brands), reduce to 360°F and add 5 minutes.

Mistake 4: Not Checking Doneness

Air fryers vary in power. A 40-minute cook time might be perfect for one model and overkill for another.

Solution: Start checking at 30 minutes. Pierce with a fork or use a thermometer.

Mistake 5: Forgetting to Flip

Some air fryers cook unevenly. The side facing the heating element may brown faster.

Solution: Flip or rotate potatoes halfway. I use tongs for easy handling.

Air Fryer vs. Oven: Which Is Better?

You might wonder: Is the air fryer really better than the oven? Let’s break it down.

Cooking Time

Oven: 45–60 minutes (plus 10–15 minutes preheating).
Air fryer: 35–45 minutes (no preheating).
Winner: Air fryer (saves ~20 minutes).

Energy Efficiency

Ovens use 2,000–5,000 watts. Air fryers use 800–1,800 watts.
Winner: Air fryer (uses up to 60% less energy).

Texture

Oven: Crispy skin, fluffy interior (if baked properly).
Air fryer: Even crispier skin, same fluffiness.
Winner: Tie (both great, but air fryer has an edge on crispiness).

Batch Cooking

Oven: Can fit 4–6 potatoes.
Air fryer: 1–2 max.
Winner: Oven (if feeding a crowd).

Convenience

Oven: Requires preheating, monitoring, and more cleanup.
Air fryer: Set it and forget it.
Winner: Air fryer (hands-down for weeknights).

My take? The air fryer wins for speed, energy savings, and ease. But if you’re cooking for a family, the oven still has its place.

Data Table: Air Fryer Baked Potato Times & Tips

Potato Size (oz)	Temperature (°F)	Cook Time (min)	Flips Needed	Pro Tip
6	375	30–35	1	Great for quick snacks
8	375	35–40	1	Perfect for side dishes
10	375	40–50	1–2	Use thermometer for doneness
12+	360	50–60	2	Cut in half if too large

Creative Ways to Use Air Fryer Baked Potatoes

Once you’ve mastered the basics, get creative. The air fryer opens up a world of possibilities.

Loaded Air Fryer Potatoes

Top with:

• Butter + chives + cheddar
• Sour cream + bacon + green onions
• Pulled pork + BBQ sauce + coleslaw
• Black beans + corn + avocado (vegan)

I once made “loaded nacho potatoes” with ground beef, cheese, and jalapeños. It was a hit at my game night.

Twice-Baked Potatoes

Scoop out the flesh, mix with cheese and sour cream, stuff back in, and air fry for 10 minutes. Crispy, creamy, and indulgent.

Potato Skins

Cut baked potatoes in half, scoop out most of the flesh, brush with oil, and air fry for 5 minutes. Top with cheese and bacon. Serve as appetizers.

Sweet Potatoes

Same method, but cook at 375°F for 25–35 minutes. Top with cinnamon butter, marshmallows, or pecans.

Breakfast Potatoes

Cut baked potatoes into cubes, toss with oil and spices, and air fry for 10 minutes. Serve with eggs.

Pro tip: I keep pre-baked potatoes in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 8–10 minutes.

Final Thoughts: Should You Try It?

So, can you put a baked potato in the air fryer? 100% yes—and you should. It’s faster, cheaper, and just as delicious as the oven method. Whether you’re cooking for one or prepping a quick side dish, the air fryer delivers crispy skin and fluffy interiors every time.

But remember: it’s not a one-size-fits-all solution. Adjust cook times for your air fryer, don’t overcrowd, and always prick those potatoes. And if you’re cooking for a crowd? The oven still works great.

I’ve gone from skeptic to air fryer potato evangelist. Once you try it, you’ll never go back to the oven for a single spud. So dust off your air fryer, grab a potato, and give it a go. Your taste buds (and your energy bill) will thank you.

What’s your favorite baked potato topping? Share in the comments—I’m always looking for new ideas!

Frequently Asked Questions

Can you put a baked potato in the air fryer?

Yes, you can absolutely cook a baked potato in the air fryer. It yields a crispy skin and fluffy interior in less time than an oven, typically 35–45 minutes at 390°F (200°C).

How do you prepare a baked potato for the air fryer?

Wash and dry the potato, then poke holes with a fork. Rub with oil and sprinkle with salt for extra crispiness before placing it in the air fryer basket. No preheating is usually needed.

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

For a medium-sized potato, cook at 390°F (200°C) for 35–45 minutes, flipping halfway. Larger potatoes may need 5–10 extra minutes to ensure the center is tender.

Do you need to wrap baked potatoes in foil for the air fryer?

Wrapping in foil is optional. Leaving the potato unwrapped helps achieve crispier skin, while foil speeds up cooking slightly and retains more moisture.

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

Yes, but ensure they’re not overcrowded—leave space for air circulation. Cook in batches if needed, or add 5–10 minutes to the cook time for 3–4 medium potatoes.

What’s the best way to tell if an air fryer baked potato is done?

Insert a fork or skewer into the thickest part; it should slide in easily. You can also gently squeeze the potato—it should feel soft with a slight give.