Introduction
If you’ve ever craved that perfect baked potato — crispy, salty skin and a soft, cloud-like interior — but didn’t want to wait an hour for the oven, this recipe is your new best friend! The air fryer delivers that ideal texture in half the time, with less oil and more flavor. Whether it’s a quick weeknight side or the base for a loaded potato dinner, this air fryer version is unbeatable for speed and taste.
Ingredients**
For 2–4 servings:
- 2–4 medium russet potatoes (8–10 oz each)
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon sea salt (coarse or flaky)
- ½ teaspoon black pepper (optional)
- ½ teaspoon garlic powder (optional, for extra flavor)
For serving (optional toppings):
- Butter or sour cream
- Shredded cheese
- Crispy bacon bits
- Chopped green onions or chives
- Greek yogurt (for a lighter twist)
- Chili or steamed broccoli for a loaded version
Equipment Needed
- Air fryer (any size, but basket style works best)
- Fork
- Small bowl and brush or paper towel
Instructions**
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