The fastest way to make baked potatoes—ready in about an hour! Crispy on the outside, perfectly cooked, and fluffy on the inside.
📝 Ingredients
- 2–4 medium russet potatoes
- 1–2 tablespoons olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (optional)
- Butter, sour cream, cheese, or chives (for serving, optional)
👩🍳 Instructions
- Wash & Dry
Scrub the potatoes well under running water and pat them completely dry. - Poke Holes
Use a fork to poke each potato 4–5 times to allow steam to escape. - Season
Rub each potato with olive oil. Sprinkle evenly with salt and pepper. - Preheat Air Fryer (Optional but Recommended)
Preheat to 400°F (200°C) for 3–5 minutes. - Air Fry
Place potatoes in the air fryer basket in a single layer.
Cook at 400°F (200°C) for 40–50 minutes, flipping halfway through. - Check for Doneness
Potatoes are ready when a fork slides in easily and the skin is crispy. - Serve
Slice open, fluff the inside with a fork, and add your favorite toppings.
💡 Tips
- Choose the Right Potato: Russet potatoes work best for fluffy interiors.
- Extra Crispy Skin: Add a little extra salt after oiling.
- Faster Cooking: Use smaller potatoes for shorter cook time.
- Make It Creamier: Add butter inside while hot and mash lightly.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in air fryer at 350°F (175°C) for 5–7 minutes.
- Flavor Boost: Rub with garlic powder, paprika, or rosemary before cooking.