If you love baked potatoes but hate waiting for the oven to preheat (or heating up your kitchen), the air fryer is your secret weapon. With just a few simple steps, you can get a perfectly baked potato in a fraction of the time — crispy on the outside, soft and fluffy inside.
This method is quickly gaining popularity among home cooks for its speed, ease, and excellent results.
🍽 Why This Works So Well
Direct hot air circulation: The air fryer’s powerful fan ensures even cooking and crisping without needing foil or wrapping.
High heat, short time: It replicates a convection approach, achieving a crisp skin and fully baked interior faster than a traditional oven.
Less guesswork: Because you’re cooking in a compact chamber, heat is more uniform, making cooking time more predictable.
In tests, air fryers have produced baked potatoes in about 40 minutes with minimal fuss — while ovens often require 20+ minutes preheating plus 60 minutes of baking.
🥔 Ingredients (for 2–4 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes (medium) | 2–4 | Good starch content helps fluffiness |
| Olive oil | ~1 tbsp | Enough to coat the skins |
| Sea salt / kosher salt | to taste | For seasoning the skin |
| Optional: black pepper, garlic powder, herbs | to taste | Adds extra flavor |
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