Air Fryer Baked Potato with Crispy, Salty Skin
An air fryer baked potato cooks at 200°C / 400°F for 35–45 minutes if it is medium-sized (about 250 g). Small potatoes need 30–35 minutes and large ones 45–50.
You need potatoes, a little oil and coarse salt, nothing else. The circulating air dries and crisps the skin in a way an oven only manages with a much longer bake, and foil would undo it.
If you want potatoes on the table faster than that, make Air Fryer French Fries.
Baked Potato Times by Size
| Stage | Temperature | Time |
| Small potatoes (170 g) | 200°C / 400°F | 30–35 minutes |
| Medium potatoes (250 g) | 200°C / 400°F | 35–45 minutes |
| Large potatoes (350 g+) | 200°C / 400°F | 45–50 minutes |
| Reheating | 180°C / 355°F | 8–10 minutes |
What You Need
For the Baked Potatoes
- 🥔 4 medium russet potatoes (about 250 g / 9 oz each)
- 🫒 1 tablespoon olive oil
- 🧂 1 teaspoon coarse sea salt
Topping Ideas
- 🧈 Butter
- 🥛 Sour cream
- 🧀 Shredded cheddar
- 🥓 Crispy bacon bits
- 🌿 Chopped chives or green onions
How to Bake a Potato in the Air Fryer
1. Scrub the Potatoes
Wash and scrub the potatoes well, then dry them completely.
2. Pierce the Skin
Prick each potato 5–6 times with a fork so steam can escape.
3. Oil and Salt
Rub the potatoes all over with olive oil and sprinkle generously with coarse salt.
4. Arrange in the Basket
Place the potatoes in a single layer with space between them.
5. Air Fry the Potatoes
Cook at 200°C / 400°F for 35–45 minutes, turning once halfway through.
6. Test for Doneness
The air fryer baked potato is ready when a knife slides easily into the center, or it reaches about 96–99°C / 205–210°F inside.
7. Split and Top
Slice open, fluff the inside with a fork, and add butter, sour cream, cheese, and chives.
- Always pierce the potatoes so steam can escape during cooking.
- Cooking time depends on potato size; large potatoes may need up to 50 minutes.
- Dry the skin well before adding oil for the crispiest result.
- Potatoes will be very hot inside; use tongs and let them cool for a minute before cutting.
How to Tell When It Is Done
Size varies too much to rely on the clock alone. Check one potato before you take them all out:
- A knife or skewer slides into the center with no resistance.
- The potato gives when you squeeze it gently with tongs or an oven glove.
- The skin looks dry, slightly wrinkled and feels crisp.
If the middle is still firm, give it 5 more minutes and test again.
Tips for Crispy Skin and a Fluffy Middle
Turning a Baked Potato into Dinner
Split it, fluff the inside with a fork, and add butter and salt first. Then pile on something with protein: chili, tuna and sweetcorn, baked beans and cheese, shredded chicken, or cottage cheese and chives. With a salad on the side, that is a complete meal from one potato.
Baked Potato FAQ
Storing and Reheating
Refrigerate leftover baked potatoes for up to 4 days.
Reheat at 180°C / 355°F for 8–10 minutes to keep the skin crisp.
Final Thoughts
Pierce, dry, oil, salt, and leave the foil in the drawer. That is the whole recipe for an air fryer baked potato with crisp skin and a fluffy middle.
For a light dinner, serve it next to Air Fryer Chicken Breast.
Equipment
The only tools involved are a fork for piercing, paper towels for drying the skins, and tongs for turning.
