Give your oven a rest and try this baked potato in an air fryer instead.

The skin is crispy while the flesh stays tender.

Garnish with sour cream, chives or your favorite fixings.

An air-fryer baked potato on a plate, topped with sour cream and chopped chives

Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Prick potatoes all over (about 16 times) with a fork.

Rub the potatoes evenly with oil; sprinkle all over with pepper and salt.

Arrange the potatoes about 1 inch apart in the air-fryer basket.

Four potatoes and three small bowls with salt, ground pepper, and olive oil on a white surface

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Cook until the potatoes are fork-tender and the skins are golden brown and crisp, about 50 minutes.

Let stand for 5 minutes.

Slice in half lengthwise.

Four oil-rubbed potatoes in an air-fryer

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

If desired, serve with sour cream (or yogurt) and garnish with chives.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

Four baked potatoes in an air-fryer

Photographer: Jen Causey, Food Stylist: Ruth Blackburn