Easy Air Fryer Baked Potatoes

Ingredients

• 4 Medium Russet Potatoes (approx. 7–8 oz / 200–225g each), scrubbed clean and thoroughly dried
• 1.5 tbsp Extra-Virgin Olive Oil (or melted avocado oil)
• 1 tbsp Coarse Sea Salt or Flaky Kosher Salt (essential for the signature crispy skin)
• 1/2 tsp Garlic Powder (optional, for extra flavor)
• Freshly Ground Black Pepper to taste

Suggested Toppings (Optional)

• Unsalted butter
• Sour cream or plain Greek yogurt
• Shredded sharp cheddar cheese
• Crispy bacon bits
• Freshly chopped chives or green onions

Instructions

1. Scrub and Dry Thoroughly: Wash the Russet potatoes under cold water using a vegetable brush to remove all excess dirt. Towel dry them completely. Excess water on the skin converts to steam during air frying, preventing the surface from crisping properly.
2. Prick the Skins: Using a fork or sharp paring knife, pierce each potato 5 to 6 times across all sides. Piercing creates small vents for internal pressure to escape safely without causing the potato to burst.
3. Oil and Season Generously: Rub each potato evenly with olive oil, ensuring every square inch is coated. Generously sprinkle coarse sea salt, black pepper, and garlic powder (if using) onto the wet surface. The salt draws out skin surface moisture and builds a crunchy crust.
4. Arrange in Basket: Place the seasoned potatoes in the air fryer basket in a single layer. Ensure there is at least a half-inch gap between each potato to permit unobstructed convection airflow.
5. Air Fry at High Heat: Set the air fryer to 400°F (200°C) and air fry for 20 minutes .
6. Flip and Continue: Carefully flip each potato using tongs to ensure equal exposure to the heating element. Air fry for another 15 to 20 minutes , depending on the exact size of your potatoes.
7. Doneness Test: Insert a sharp knife or skewer into the thickest center part of the potato. It should glide in easily with zero resistance. If there is firm resistance, continue cooking in 5-minute increments.
8. Rest, Split, and Serve: Remove from the basket and allow the potatoes to rest for 3 to 5 minutes. Using a knife, slice a line down the length of each potato, then squeeze the two ends inward toward the center to pop open the fluffy white flesh. Load immediately with butter, sour cream, and preferred toppings.

Nutrition

Calories: 225 kcal — · Protein: 4.8 g 10% · Fat: 5.2 g 7% · Carbohydrates: 38 g 14% Dietary · Saturated Fat: 0.8 g 4% · Fiber: 4.2 g 15% · Sugar: 1.8 g — · Sodium: 580 mg 25%