Servings: 2–4
Prep Time: 5 minutes
Cook Time: 40–50 minutes
Ingredients
- 4 medium-sized russet potatoes (or the biggest ones you can fit in your air fryer)
- 1–2 tbsp olive oil (just enough to make them glisten like a snack)
- 1 tsp kosher salt (because potatoes deserve a glow-up)
- Optional toppings: sour cream, shredded cheese, bacon bits, chives, butter, or whatever your heart desires.
Instructions
- Prep Those Spuds:
- Scrub your potatoes like they’re about to meet royalty.
- Dry them thoroughly—no one likes soggy skin.
- Poke a few holes in each potato with a fork. This prevents them from exploding. (Yes, exploding. No, it’s not fun to clean up.)
- Oil and Salt Spa Treatment:
- Rub each potato with olive oil like you’re massaging a tiny potato baby.
- Sprinkle with salt, ensuring they’re evenly coated.
- Preheat and Place:
- Preheat your air fryer to 400°F (200°C) for 3 minutes.
- Place the potatoes in the basket, giving them enough room to breathe. No overcrowding—they’re not on a budget flight.
- Bake to Perfection:
- Air fry for 40–50 minutes, flipping them halfway through.
- To test for doneness, poke them with a knife or fork. If it slides in like butter, they’re ready.
- Top and Devour:
- Carefully remove the potatoes (they’re HOT, don’t be a hero).
- Slice them open, fluff up the insides with a fork, and load them with your favorite toppings.
Do’s and Don’ts
DO:
- Use russet potatoes—they’re the best for baking. Sweet potatoes work too if you’re feeling adventurous.
- Cook longer for giant potatoes (or smaller batches). Nobody likes undercooked spuds.
- Experiment with seasoning before cooking for extra flavor (garlic powder, paprika, etc.).
DON’T:
- Skip poking holes unless you want a potato bomb in your air fryer.
- Forget to flip. Even cooking = crispy skin all around.
- Panic if the skin looks dark—it’s called “crispy perfection,” not burnt.
Enjoy your air fryer baked potatoes: crispy on the outside, fluffy on the inside, and so good you’ll wonder why you ever used an oven. 🥔✨
