Air Fryer Loaded Baked Potato

Name: Air Fryer Loaded Baked Potato
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 medium russet potatoes; 1 tbsp olive oil; 1 tsp kosher salt; 2 tbsp butter; 1 cup shredded cheddar; 4 slices cooked bacon, crumbled; 1/2 cup sour cream; 2 scallions or chives, sliced; Black pepper

A baked potato becomes dinner when the skin is crackly and the toppings are ready. Cook russets until a knife slides through, fluff the insides and load them while steam is still rising. Bacon can cook in the same appliance in a separate batch.

50 min total
400°F / 204°C
4 servings
10 min prep

Jump to recipe See steps

Start with a proper bake

Oil and salt the skin. Rushing the cook leaves a tough jacket and a dense center. Medium russets usually need 35-40 minutes.

Fluff before loading

Split, steam-release and rake with a fork so butter and cheese melt into the potato instead of sitting on top.

Warm the toppings

Hot potato plus cold sour cream is fine. Cold cheese on a lukewarm potato is not. Melt cheese with a final minute in the basket if you want.

Air Fryer Loaded Baked Potato

Prep 10 min · Cook 40 min · Total 50 min · 4 servings

Air Fryer400°F / 204°C

Basket time40 min

Flip / shakeat 20 min

Tested onCosori 5.8 qt, 1700W

Crowding. Four medium potatoes max in a 6 qt. They need airflow on all sides.

Step-by-step instructions

Follow each step in order. Photos show what to look for so the basket finish matches the plate.

Bake

Scrub and dry the potatoes. Prick with a fork. Rub with oil and salt.
Preheat to 400°F (204°C). Cook 35-40 minutes, turning once, until a knife slides through easily.
Baked potatoes cooking in the air fryer

Load

Split each potato, fluff with a fork and add butter and pepper.
Top with cheddar. Return to the basket 1-2 minutes to melt if you want gooey cheese.
Baked potato loaded with cheese bacon and sour cream
Finish with sour cream, bacon and chives. Serve immediately.