Have you ever eaten multiple baked potatoes in one sitting? I recently did, and I’m not ashamed to admit it. I can’t remember the last time I’d made or eaten a baked potato before last week, but conducting “research” for this article reminded me just how comforting and delicious these humble spuds are, regardless of how they’re prepared — in a microwave, oven or air fryer.
All methods can yield good results, but I’m now convinced that the best baked potatoes — hands down — are made in the air fryer.
When making a baked potato, your choice of spud is key. For baking, you want the starchiest potato you can find, such as russets. “High-starch potatoes (often described as mealy) will generally give you fluffy, tender results and are more prone to breaking down while cooking,” my colleague Becky Krystal wrote in her guide to potatoes. With your tubers in tow, it’s important to give them a good wash to get rid of any dirt stuck on their skins. Then poke them all over with a fork to allow steam to escape and prevent explosions.
Microwaved baked potatoes
During my childhood, my mother would then simply put the potato in the microwave and nuke it for about five minutes until tender all the way through. (You may need to add a couple of minutes depending on the size and quantity of potatoes and the strength of your microwave.) The best part about this method is that it’s the fastest of the bunch, but it results in flabby skin that I often leave on the plate and an interior that’s not very fluffy.
Oven baked potatoes
When baking potatoes in the oven, taking the extra step to rub them with oil and add a sprinkle of salt will contribute to crisp skin that is a joy to eat. The traditional oven method yields a delightfully fluffy interior that you might just want to sleep in. However, it takes about an hour in a 400-degree oven to achieve this peak potato, making it the lengthiest option and too long to wait when you’re especially hungry.
Air fryer baked potatoes
Enter the air fryer: It produces results that are superior to potatoes baked in the oven — even crispier skin and the fluffiest interior — in a fraction of the time. You can air-fry as many potatoes as you can fit into your appliance, but note that the cook time directly correlates with the number of spuds, meaning more taters take more time. (Four 8- to 10-ounce potatoes take about 40 minutes. For two or six potatoes, subtract or add 10 minutes.)
Once split open, you can top your air-fried baked potatoes however you like. A sprinkle of salt and a few grinds of black pepper are a must in my book, along with a generous pat of butter. If I’m lucky enough to have a tub of sour cream in the fridge, I love to add a few dollops for its creamy tang. I’ve even enjoyed them topped with leftover red pozole from a local restaurant. Some of my other favorite additions include chili, shredded cheese, chopped bacon and chives or scallions.
There really isn’t a wrong way to eat a baked potato, so however you prepare it, feel free to raid your kitchen to come up with your own comforting creation.
Air Fryer Baked Potatoes
This recipe was tested in an Instant Pot Vortex Plus 6-quart air fryer. Depending on your appliance, you may need to adjust the cooking time and/or temperature to achieve the desired results. Compared with baking potatoes in an oven, air frying them takes less time and yields crisper skin and a fluffier interior. This recipe calls for four potatoes that are 8 to 10 ounces each. If using smaller or larger potatoes, you will need to adjust the cook time accordingly, which could range from 30 minutes to 1 hour, depending on the size. If you want to air fry 2 or 6 potatoes, you would need to subtract or add, respectively, about 10 minutes to the cook time.
Makes 4 servings
4 large russet potatoes (2 to 2½ pounds total), scrubbed
1 tablespoon extra-virgin olive oil
Fine salt
Assorted toppings, such as butter, flaky sea salt and freshly ground black pepper, for serving
Set the air fryer to 400 degrees and preheat for about 5 minutes.
Meanwhile, poke holes all over the potatoes with a fork. In a medium bowl, toss the potatoes with the oil and a pinch of salt to evenly coat.
Add the potatoes to the basket of the air fryer spaced evenly apart and cook for 40 to 45 minutes, turning the potatoes halfway through, or until the potatoes offer no resistance when a sharp paring knife is inserted into their centers.
Use tongs to transfer the potatoes to individual plates or a platter. While the potatoes are still hot, carefully make an incision lengthwise in each, then push the ends in to crack it open. Using a fork, fluff the steamy interior. Top the potato however you like it and serve hot.
Storage notes: Refrigerate the potatoes for up to 4 days. To reheat, place in an air fryer set to 375 degrees and cook for 7 to 10 minutes, or until the potato is heated through and the outside has re-crisped.
Recipe from Aaron Hutcherson.
Hutcherson writes for The Washington Post.
