Air Fryer Baked Potatoes

4 Servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
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Air Fryer Baked Potatoes are a simple and delicious recipe that you can enjoy as they are or load them up with your favorite toppings!

This ends up just as delicious as my traditional Baked Potato Recipe. But instead of using a conventional oven, you can cook the classic Side Dish in your air fryer.

Sabrina’s Air Fryer Baked Potatoes Recipe

Comforting potato dishes always get rave reviews from my family, and this one is no exception. We love the crispy potato skin and soft, fluffy insides. Air Fryer Baked Potatoes are quick to prep. All you have to do is place them in the air fryer and let it handle the rest. Although the potatoes still need about 40 minutes to cook, you won’t have to worry about flipping them or taking any other steps during that time. Plus, you can use the cooking time to focus on your main course.

Air Fryer Baked Potatoes Recipe

Air Fryer Baked Potatoes are a simple and delicious recipe that you can enjoy as they are, or add delicious toppings to.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 large russet potatoes , scrubbed well
  • 1 tablespoon canola oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 4 tablespoons unsalted butter

Instructions

  • Preheat air fryer to 400 degrees.
  • Rub potatoes with oil, salt, and black pepper.
  • Place in basket.
  • Cook for 40-45 minutes.
  • Cut down the middle and press from top and bottom to squeeze open.
  • Top with butter and additional salt and pepper as desired.

Nutrition

Calories: 423kcal | Carbohydrates: 67g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 601mg | Potassium: 1546mg | Fiber: 5g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 3mg

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Finished baked potatoes with butter and shredded cheese

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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