Ohhh yes — crispy skin, fluffy center incoming 😄
Here’s a no-fail Ultimate Air Fryer Baked Potatoes recipe.
🥔 Ultimate Air Fryer Baked Potatoes
Ingredients (per potato)
- Russet potatoes (medium–large work best)
- Olive oil (about 1 tsp each)
- Kosher salt
- Optional: black pepper, garlic powder
Instructions
- Prep the potatoes
- Scrub clean and dry really well.
- Poke each potato 4–5 times with a fork (steam escape = important).
- Season
- Rub each potato with olive oil.
- Sprinkle generously with salt (this is what gives you that steakhouse skin).
- Add pepper or garlic powder if you’re feeling fancy.
- Air fry
- Preheat air fryer to 400°F / 200°C (if your model preheats).
- Place potatoes directly in the basket.
- Cook 35–45 minutes, flipping halfway.
- Medium: ~35–38 min
- Large: ~40–45 min
- They’re done when a knife slides in easily and the skin feels crisp.
- Optional extra crisp
- Add 3–5 more minutes if you want ultra-crunchy skin.
How to Serve (Elite Toppings)
- Butter + sour cream + chives 🧈
- Cheddar + bacon + green onions
- Greek yogurt + olive oil + flaky salt
- Chili + cheese (air fryer potato = chili’s best friend)
Pro Tips 🔥
- Russets only for true baked-potato fluff.
- Don’t wrap in foil — that steams them.
- Salt before cooking, not after.
- Leftovers reheat perfectly in the air fryer at 375°F for 5–7 min.
If you want variations (cheesy stuffed, smashed air-fryer potatoes, or a “lazy 2-ingredient version”), say the word 😏