AIR FRYER BAKED POTATO INGREDIENTS
We’re only using 3 basic ingredients, which you may already have, so your pantry or refrigerator before heading to the store. See recipe card below for ingredient amounts.
- Potatoes: Russet potatoes (or Idaho potatoes) are the best for these air fryer potatoes because of their thick skin and high moisture. Be sure all your potatoes are similar in size for even cooking.
- Oil: Use a high-heat cooking oil like vegetable oil or avocado oil. Alternately, you can use cooking spray.
- Salt: Coarse salt like kosher salt or sea salt are great options or use what you have on hand. Just don’t skip the salt.
Enjoy this great recipe as a great side dish to a full meal with these other recipes:
Reading: Roasted redskin potatoes air fryer
- Easy Chili – A hearty ground beef chili with beans, tomatoes and just the right amount of spice. Don’t forget the sour cream.
- Lemon Dill Baked Salmon – Flakey salmon with melt in your mouth lemon dill seasoning.
- Parmesan Roasted Broccoli – An excellent vegetarian accompaniment or topping for your potatoes.
- Blackberry Dump Cake – Less than 10 minutes of prep and so delicious everyone will ask for seconds.
BAKED POTATO TOPPINGS
Here are some of our favorite baked potato topping combos:
- Loaded Classic – Cheddar cheese, dollop of sour cream, green onions and bacon bits (optional).
- Loaded Chili – Easy chili, cheddar cheese, sour cream, green onions and/or avocado.
- Vegetable Medley – Top with your favorite roasted vegetables and olive oil for a delicious vegetarian dinner.
- Broccoli Cheddar – Parmesan roasted broccoli and melted cheddar cheese.
- Southwestern – Pico de gallo (or salsa), corn, black beans, cheese, sour cream, cilantro, avocado (or guacamole).
- Lox – Smoked salmon, chives, cream cheese
- Fajita – Fajita chicken (or steak), bell peppers, onion, cilantro lime sour cream and shredded cheese
- Goat Cheese and Herbs – Top with goat cheese, olive oil, parsley, shallots and lemon zest for another flavorful vegetarian dish.
If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.
TOOLS AND SUPPLIES NEEDED:
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POKE HOLES: Poke potatoes 6-8 times with a fork to vent the potato.
ADD OIL: Brush oil on the outside of each potato.
COOK AND FLIP: Close the air fryer and cook at 400°F for 30 minutes. Flip them over and cook for another 5-15 minutes, depending on the size of the potato.
CHECK DONENESS: Remove potatoes from the air fryer. Poke the potato with a fork to check to see if they’re cooked through. If your fork pushes easily into the potato center the potato is cooked. If there’s resistance it needs to be cooked longer.
FLUFF AND STUFF: Once cooked, make a large slice down the center of the potato and fluff up the center of the potato a little. Add toppings that melt first, like butter or cheese. (If you want, you can briefly pop your potatoes back in the oven to melt the butter or cheese.) Then add more toppings like sour cream, chives, bacon or any of your other favorite toppings.
These potatoes are so yummy we doubt you’ll have leftovers, but if you do here’s how to store them:
Refrigerate: Baked potatoes can be stored in the refrigerator in an airtight container for up to 3 days. While the skin may not be as crispy, they will still taste just as good.
Freeze: You can freeze baked potatoes for up to a month. Before freezing, make sure your potatoes are fully cooled and don’t contain any toppings. Wrap them in foil or plastic wrap, ensuring no part of the potato is exposed to air. Place in a sealed freezer bag without any excess air.
Defrosting: Thaw in the refrigerator overnight or, for faster results, thaw in the microwave.
Reheating: You can reheat potatoes in your air fryer at 400 until heated or in a microwave.
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FREQUENTLY ASKED QUESTIONS
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