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Air fryer baked potato with crispy golden skin cut open showing fluffy white interior on white plate with black pepper and herbs on marble countertop

Air Fryer Baked Potato

5 from 2 votes
Aliana Recipes
Crispy skin meets fluffy interiors in this efficient air fryer method. I love serving these for quick weeknight dinners because they save time compared to oven-baked versions.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings:4 people
Course:Dinner
Cuisine:American
Calories:220kcal
Cost:$5
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 medium russet potatoes (6-8 oz each) Scrubbed and dried
  • 2 tablespoon olive oil For crispy skin
  • 1 tablespoon coarse sea salt Enhances flavor
  • ½ teaspoon black pepper To taste
  • butter and sour cream Optional for serving
  • chives Optional garnish

Equipment

  • 1 air fryer Essential tool
  • 1 Tongs For handling hot potatoes
  • 1 Fork For piercing

Method
 

  1. Wash the potatoes thoroughly and pat them completely dry to ensure the skins crisp up.
  2. Pierce each potato deeply 8–10 times with a fork to prevent them from bursting.
  3. Rub olive oil over the skins and season with salt to enhance the flavor.
  4. Preheat the air fryer to 400°F and arrange potatoes without touching for airflow.
  5. Cook for 35 minutes at 400°F while flipping halfway until skins are golden.
  6. Squeeze the potatoes gently to check that they give slightly under pressure.
  7. Cut a deep X on top and fluff the insides before serving hot.

Nutrition

Serving: 215g (1 potato)Calories: 220kcalCarbohydrates: 37gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 450mgPotassium: 900mgFiber: 4gSugar: 2gVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Pierce the potatoes deeply before cooking; this crucial safety step allows steam to escape and prevents them from bursting.