Get ready for the best baked potato of your life! Cooking a Russet potato in the air fryer delivers a perfectly crisp peel and pillowy interior.
The whole thing is ready to go in 35 to 40 minutes, depending on the size of your potato.
Baked potatoes are hearty, simply delicious, and meal-worthy all on their own. But waiting for them to cook for an hour in the oven is a slog.
When you use an air fryer, baked potatoes with perfectly crisp peels don’t have to be relegated to a once or twice a year affair. They’re ready to go in just 35 to 40 minutes. (Times vary a little, depending on the size of the potato you’re using.)
And best of all, it’s mostly hands-off. So you can go about your life doing other things while dinner is being made.
Sure, you could zap potatoes in the microwave and be done in about five minutes. But once you taste that wonderfully crackling peel & airy inside of an air fried baked potato, the microwave days will be behind you.
What kind of potatoes are best?
I recommend using Russet potatoes. There’s a reason they’re a classic. They are starchy, and have a weighty skin.
Do I need to wrap it in foil before cooking it?
Absolutely not! In fact, I recommend that you don’t.
Whenever I see people wrapping aluminum foil around a potato, I want to dive in front of them slow motion style, as if I’m saving them from an oncoming train.
That’s because the best part of the baked potato is the crisp, crackly peel. Wrap that baby in foil, and you’re never going to get that slight crunch that makes the baked potato experience.
(You can save your foil for roasted garlic instead!)
How to cook a potato in the air fryer
Start by scrubbing Russet potatoes with water. I like to use a clean scratcher pad or scrub brush. Then wipe the potatoes dry with a towel.
Use a knife or fork to poke several holes into the potatoes. It will help the potatoes to vent the steam building up in them as they cook. That way there’s no risk of them exploding and making a mess.
Rub or spray the potatoes with oil. I use organic canola, but any neutral-flavored high heat oil will work.
(Prefer to skip the oil? That’s fine. The peel won’t get quite as crispy, but otherwise, the taste is still good.)
After oiling the potatoes, you can add other seasonings like granulated onion, garlic powder, and/or coarse salt.
Put the potatoes into the fryer basket.
Make sure not to overcrowd, so that there’s room for air flow around the potatoes. Four medium-sized potatoes fit nicely in most baskets.
Air fry at 390 degrees for 35 to 40 minutes. Stop about half way through to flip the potatoes with a fork or tongs.
The time will vary a little, depending on the size of your potatoes. You’ll know the potatoes are done when you can easily stick a fork into them.
Slice the potatoes open, and fluff the inside of the potatoes with a fork. Fill with your preferred toppings.
Delicious topping ideas
There are so many topping options!
- Keep it simple with non-dairy butter, salt, and pepper.
- Add a dollop of vegan cream cheese and a smattering of freshly chopped chives or green onions.
- Make it a loaded baked potato. Cover the potatoes in browned crispy bits of seitan bacon with shredded non-dairy cheese or vegan sour cream.
- Slather the potatoes in three bean chili and a ladling of cashew queso.
- Make a taco-flavored potato with spicy black beans, easy guacamole, and salsa.
- Make a vegan Philly cheesesteak potato with jackfruit “steak” & cashew cheese sauce.
Great for leftovers
Even though you could put just one potato in the fryer basket, I recommend putting in a few extra. Cooked potatoes are so handy to have on hand for leftovers.
Having cooked potatoes on hand is a great time saver!
Air fryer baked potato recipe
For the baked potato
Baked potato toppings
- Dollop vegan butter
- Salt to taste
- Pepper to taste
- Chives chopped (Optional garnish)
- Using a knife or fork, poke holes into a medium sized Russet potato. Rub the potato with oil, onion powder, and coarse salt. Put in the air fryer.
- Set the air fryer to 390 degrees. Cook for 35 - 40 minutes, turning once halfway through. (The time will vary depending on the size of your potato.) If the potato gets too dark on the outside, lower the temperature to 370 degrees. When a fork pierces into the potato easily, it's done.
- Cut through the potato, fluff the interior with a fork, and fill with any or all of the optional toppings.
Originally posted April 2017. Content, recipe, and photos updated October 2019.