These air-fryer baked potatoes are fluffy and tender on the inside, yet perfectly crispy on the outside. Plus, you don’t have to turn on your oven! We loaded these up, topping them with shredded Cheddar, sour cream and sliced scallions, but a simple pat of butter would be just as delicious.
| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 2 russet potatoes (about 8 ounces each), scrubbed
- 2 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- Shredded Cheddar, for serving
- Sour cream, for serving
- Sliced scallions, for serving
Instructions
- Toss the potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until evenly coated.
- Preheat a 3.5-quart air fryer to 400 degrees F, then place the potatoes in the air fryer basket. Cook until crispy on the outside and tender on the inside, flipping halfway through, 40 to 45 minutes.
- Cut each potato in half lengthwise and season with a pinch of salt. Top with Cheddar, sour cream and scallions.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 248 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 18 mg |
| Sodium | 595 mg |
Reviews
It’s true, creamy on the inside, crispy on the out. Delicious!
Testing the food network
These were super easy and delicious! The ultimate baked potatoes, creamy on the inside and crispy on the outside! I’m a baked potato connoisseur and these were awesome! Can’t wait to make these again!