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Close up shot of a Russet potato in the air fryer with a glistening oil coat and coarse sea salt crystals. (Air Fryer Baked Potato)

Air Fryer Baked Potato: The Ultimate Crispy Skin and Fluffy Center

Achieve a restaurant-quality Air Fryer Baked Potato with a crackly, salted russet skin and a steaming, snowy-white fluffy interior. Perfectly seasoned and air-fried for the ultimate texture and flavor in every single bite.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 large Russet Potatoes 10-12 oz (280-340g) each
  • 2 tbsp Avocado Oil 30ml; or olive oil
  • 1 tbsp Coarse Sea Salt 15g
  • 4 pats Salted Butter Yellow butter
  • 1/2 cup Sour Cream 120ml; full-fat
  • 2 tbsp Fresh Chives Finely chopped
  • 1 tsp Cracked Black Pepper To taste

Equipment

  • 1 Air Fryer Basket style preferred
  • 1 Instant-Read Thermometer To check for 205°F internal temperature

Method
 

Preparation
  1. Scrub the Russet potatoes thoroughly. Use a kitchen towel to dry them completely to ensure the skin becomes crackly and heavily textured.
  2. Prick each potato 5-6 times with a fork. Rub with oil until glistening and generously coat with coarse sea salt crystals.
  3. Place potatoes in the air fryer basket at 400°F (200°C). Cook for 35-45 minutes, flipping halfway through, until the skin is dark golden-brown.
  4. Let rest for 2 minutes. Slice open lengthwise, fluff the snowy-white interior, and top with a pat of butter, sour cream, chives, and black pepper.

Notes

For the fluffiest interior, ensure the internal temperature reaches 205°F (96°C).
Never wrap the potato in foil, or the skin will become soft instead of crispy.