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a baked potato with butter and chives on a plate.
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5 from 3 votes

Single Serving Air Fryer Baked Potato

This single serving air fryer baked potato recipe is made with one russet potato, olive oil, and salt, ready to top any way you like. Start it in the microwave when you want it even faster.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Dish, Side Dish
Cuisine: American
Diet: , Low Lactose, Vegetarian
Keyword: air fryer baked potato, baked potato, potato, russet potato
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 (7.5 to 8 oz) russet potato
  • ½ tablespoon olive oil
  • ⅛ teaspoon kosher salt , plus extra to sprinkle inside after cooking
  • 1 tablespoon salted butter
  • black pepper (optional)
US - Metric

Instructions

  • Scrub the potato under running water and dry it completely with a paper towel or clean kitchen towel.
  • Poke holes all over the potato with a fork.
  • Preheat the air fryer to 400°F (200°C) for 5 minutes.
  • Rub the potato all over with olive oil, then sprinkle it with kosher salt.
  • Place the potato in the air fryer basket and cook at 400°F for 30 minutes.
  • Check for doneness. The skin should be golden and crisp, a fork should slide easily into the center, and the internal temperature should read 205°F to 210°F (96°C to 99°C). If the potato isn't done, cook for 5 more minutes and check again.
  • Slice the top open and gently squeeze the sides to fluff the inside.
  • Add a pinch of salt and the butter while the potato is still hot, then sprinkle with pepper, if desired.

Notes

Skip the foil: Air fry the potato unwrapped. Foil traps steam against the skin and keeps it from crisping. Save it for the oven method.
Match the time to the size: The 30 minutes in this recipe is timed for a 7.5 to 8 ounce russet. A larger potato, around 13 ounces, needs 40 to 45 minutes at the same temperature.
Trust a thermometer over the clock: The potato is done when the center reads 205°F to 210°F (96°C to 99°C). If you don't have a thermometer, a fork should slide into the center with no resistance.
Give it room: Air fryers cook with moving air, so leave space around the potato instead of pressing it against the basket wall. If you're cooking two, keep them from touching.
Crispy skin tip: For even crispier skin, brush with a little more olive oil halfway through air frying.
Rest, fluff, then butter: Let the potato rest for a few minutes after cooking. Slice it open, fluff the inside with a fork for a light, airy texture, and add the butter while the potato is still hot so it melts all the way in.
Microwave shortcut: Want to cut the cooking time in half? Start the potato in the microwave, then finish it in the air fryer:
  1. Scrub and dry the potato, then pierce it all over with a fork.
  2. Place the potato on a microwave-safe dish and microwave for 5 minutes. Check by inserting a fork or the tip of a sharp knife. If it doesn't slide in easily, microwave for 1 to 2 more minutes.
  3. Let the potato cool slightly. Meanwhile, preheat the air fryer to 400°F (200°C) for 5 minutes.
  4. Rub the potato with olive oil and sprinkle with salt.
  5. Air fry for 8 minutes, or until the skin is crisp and golden.
  6. Slice the top open and gently squeeze the sides to fluff the inside. Add a pinch of salt and the butter. Sprinkle with pepper, if desired.
 
 
 

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 43g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 231mg | Potassium: 892mg | Fiber: 3g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 2mg

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