Ingredients and Substitutions
Potatoes. Any floury potato is ideal for baked potatoes. You want a potato that will bake to a fluffy interior. Waxy potatoes won’t work as well. Russet Potatoes, Yukon Gold Potatoes or if you’re in the UK Maris Piper or King Edward potatoes will all work well. I prefer using medium potatoes as they cook faster. Extra virgin olive oil. Avocado oil, canola oil or any other vegetable oil can be substituted. Salt. I prefer to keep the seasoning simple on baked potatoes. Because of the longer cooking time, spices tend to burn. I’d rather add lots of toppings once the potato is baked.
How to cook baked potatoes in the air fryer
Can I make this ahead?
Baked potatoes can be made ahead but I always prefer them directly after cooking while the skin is still crisp. Leftovers can be kept in an airtight container in the fridge for up to 4 days and reheated in the air fryer.
Should you wrap baked potatoes in foil?
No, I wouldn’t suggest wrapping baked potatoes in foil as the skin will be soggy and soft instead of crisp and golden. For the crispiest baked potatoes, bake or air fry them unwrapped.
Air Fryer Potato Recipes
Baked Potato Toppings
Meaty: Top your baked potato with pulled pork, bbq pulled chicken or sloppy Joe filling. Loaded: Add a generous dollop of sour cream, cheddar cheese, bacon bits and spring onions. Vegetarian: Broccoli, Pimento cheese, blue cheese or creamy mushroom sauce.
