While an oven-baked potato is unquestionably delicious, an air-fried potato is even better. The air fryer’s concentrated heat and fan crisp the potato exterior to perfection while simultaneously providing light, fluffy insides that can be topped in any way you like.
The air fryer requires less time to achieve that crisp surface and fluffy interior, so dinner comes together quickly. It also frees up oven space for other recipes and is an excellent choice for hot days when turning on the oven is not recommended.
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Oven or Air Fryer: Which Makes the Best Baked Potato?
To examine the differences, I made one baked potato in the air fryer and one in the oven and noticed several advantages with the air fryer.
- Less time: The interior of the air fryer-baked potato was fluffier and lighter. The interior of the oven-baked potato seems to maintain more moisture, making it feel heavier and not as fluffy.
- Crisper skin: The skin of the air fryer-baked potato became much crisper. I also noted that the skin remained crisper longer than the oven-baked potato.
- Fluffier Interior: The interior of the air fryer baked potato was fluffier and lighter. The interior of the oven-baked potato seems to maintain more moisture, making it feel heavier and not as fluffy.
Air Fryer Baked Potato Tips
Russet potatoes are ideal for both air-frying and baking. Their high starch and low moisture content make them suitable for dry heat cooking, which contributes to their light and fluffy inner texture.
Leave enough room between each potato in the basket to allow heat to flow and crisp the skin evenly.Temperature and Cook Time
In this recipe, I cook potatoes at 390°F rather than the standard 400°F. Resist the impulse to go for the higher temperature. I discovered that cooking potatoes at a higher temperature resulted in a thick, solid layer under the skin. Cooking the potatoes at 390°F produces a thin, crisp outer layer that is considerably more appealing.
The cook time will vary depending on the size of the potato. Small potatoes (4 to 6 ounces) should simmer for 25 to 30 minutes. Medium to medium-large potatoes (8 to 10 ounces) will take 40 to 45 minutes. Large potatoes (about 12 ounces) will require around an hour.
Air Fryer Baked Potatoes are a quick and easy way to prepare a crispy and tasty potato side dish. The air fryer’s high-temperature cooking procedure results in a satisfyingly crispy skin while leaving the insides fluffy and delicate.
This cooking technique drastically shortens the usual baking time in the oven, making it an ideal time-saving option for busy home cooks. The preparation is simple, with only a few basic components such as potatoes, olive oil, and salt, allowing for easy customization with a variety of toppings to suit individual preferences.
Air Fryer Baked Potatoes, whether served as a side dish, snack, or the foundation for a loaded baked potato with numerous toppings, are a quick and effective way to get the ideal blend of a crispy surface and a soft interior. This method provides versatility in the kitchen, resulting in a lovely treat that is both time-saving and delicious.
How to Reheat Air Fryer-Baked Potatoes
- Preheat the air fryer to 375°F (if needed) on the air fryer setting.
- Place the leftover potato into the basket of the air fryer, making sure there is about 1 inch of space between each potato (if reheating multiple potatoes) as well as the walls of the basket.
- Return the basket to the fryer and reheat until the potato is heated through and the outside has re-crisped, 7 to 10 minutes.
This recipe was developed in a 6-quart air fryer which is large enough to fit 4 medium to medium-large potatoes. If your air fryer is smaller, you may need to cook the potatoes in batches.
- 4 medium to medium-large russet potatoes (about 10 ounces each)
- 1 tablespoon olive oil, divided
- 1/2 teaspoon kosher salt, divided, plus more for serving
- Freshly ground black pepper, unsalted butter, shredded sharp cheddar, sour cream, and/or scallions, for serving (as desired)
Prepare the air fryer and potatoes.
Preheat the air fryer to 390°F if your air fryer requires preheating. If your air fryer has multiple settings, use the “air fry” setting.
Wash and scrub the potatoes, and pat them dry with a towel. Poke each potato all around about 16 times with a fork. Rub each potato with 3/4 teaspoon olive oil and 1/8 teaspoon kosher salt.
Air-fry the potatoes.
Place the potatoes into the basket of the air fryer, leaving about 1 inch between each potato.
Return the basket to the fryer and cook at 390°F until the potatoes are fork tender and the skin is golden brown and crisp, 40 to 50 minutes, flipping each potato halfway through cooking.
Remove the potatoes from the air fryer with a pair of tongs. Using a sharp knife, slice each potato through the top lengthwise (without cutting all the way through) to reveal the steamy interior.
Use a fork to fluff the insides of the potato. Season and top as desired with more salt, freshly ground black pepper, unsalted butter, shredded sharp cheddar, sour cream, and/or scallions. Serve immediately while the insides are still hot and the skin is still crispy.
The potatoes can be stored in an airtight container in the refrigerator for up to 3 days.