Ingredients
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4 large Russet potatoes (or 8 small ones)
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3 tbsp avocado oil (or other high-smoke-point oil)
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Salt and pepper, to taste (or paprika, garlic powder, etc.)
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Optional: Butter or toppings of your choice
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Preheat air fryer to 400°F (200°C).
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Scrub & wash the potatoes, then pat dry with a towel.
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Prick each potato several times with a fork to allow steam to escape.
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Brush potatoes with oil and season generously with salt, pepper, or your preferred spices.
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Place directly in the air fryer basket or tray. Cook for 45–50 minutes, flipping halfway through.
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When done, the skins should be crispy and a fork should slide easily into the center.
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Slice open, add butter or toppings, and serve hot.
Recipe Tips
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For extra crispy skin, cook 55–60 minutes.
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For softer skin, cook 40–45 minutes.
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Don’t skip the oil—it’s key to that golden, crunchy texture.
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Try adding cheese, herbs, or garlic butter for extra flavor.
FAQs
Should I wrap the potatoes in foil?
No. Foil traps moisture, preventing crispy skins.
Can I use another oil?
Yes! Use any high-smoke-point oil such as coconut oil, canola, or melted lard.
How do I know when they’re cooked?
They’re ready when tender all the way through and easily pierced with a fork.
Do I need to flip the potatoes?
Yes, flipping halfway ensures even crispiness.
Best toppings?
Sour cream and chives, chili, bacon bits, shredded cheese, or roasted veggies are all delicious options.
How to reheat baked potatoes in the air fryer?
Place in the basket at 380°F for 7–10 minutes until warmed through.
Serving Ideas
Enjoy these baked potatoes as a side dish with grilled meats, or load them up with chili, cheese, and veggies for a complete meal.
