Air Fryer Baked Potatoes have a delicious crispy skin, while being soft and fluffy on the inside. They cook quickly and can be made ahead for meal prep.
- 4 medium/large russet potatoes
- 1-2 TBS extra virgin olive oil
- ½ TBS course salt (kosher or sea salt)
- ½ teaspoon ground black pepper
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Clean and dry the potatoes thoroughly.
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Add potatoes to a bowl, drizzle oil over them. Use hands to rub the oil into the potatoes skins. Sprinkle salt and pepper over the potatoes, turning to evenly coat.
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Add the potatoes to the Air Fryer, making sure they are not touching (I could fit 4 large potatoes in my 7qt air fryer). Set the air fryer to 400 degrees and 35 minutes. At the 35 minute mark, test the potatoes but poking with a fork – if the fork does not slide in and out easily, cook for another 5 minutes. Continue until the fork slides in and out of the potato easily (My large potatoes were done cooking at 40 minutes in my air fryer. Again, times will vary depending on air fryer model).
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Remove the potatoes carefully and serve as desired.
To reheat potatoes: set air fryer to 350 degrees and place the potatoes inside for 3-5 minutes. Add additional time if not cooked through.
