Air Fryer Reference
Baked Potato
veggie · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 40 min
- 2 large russet potatoes
- Flip at
- 20 min
- flip once
- Internal temp
- —
- use visual cue
Doneness
Skin is crisp and salt-crusted; a knife slides in with no resistance; squeeze the potato (with a towel) — it should yield easily.
Oil & seasoning
Rub the whole skin with olive oil and coarse salt — the salt-and-oil crust is the whole point.
Season with: coarse salt, black pepper after splitting.
Watch out for
- Pierce each potato 4–5 times with a fork before cooking — lets steam escape so the potato does not burst.
- Skip the foil. Foil-wrapped potatoes steam and the skin stays soft; the air fryer is for the crisp-skin technique.
- Russets only. Yukon gold and red potatoes do not bake well — too waxy.