Air Fryer Baked Potato
Fluffy, perfectly baked potatoes with crispy skins in half the time of an oven. The air fryer circulates heat around the potato evenly, creating the ideal crispy-skin, fluffy-interior combination. No microwave sogginess, no hour-long oven wait.
- 4 medium russet potatoes
- 1 tbsp olive oil
- Coarse salt
- Toppings: butter, sour cream, cheese, chives, bacon bits
- Scrub potatoes clean and dry thoroughly.
- Poke 6-8 holes with a fork (prevents bursting).
- Rub entire surface with olive oil.
- Sprinkle generously with coarse salt.
- Place in air fryer basket with space between.
- Cook at 400°F for 35-40 minutes.
- Potatoes are done when a knife slides in easily.
- Cut open, fluff interior with fork.
- Load with your favorite toppings.