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Perfect Air Fryer Baked Potato

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air fryer baked potato in an air fryer basket with butter and chives on top.

Crispy on the outside, soft and fluffy on the inside – PERFECT air fryer baked potato! Three ingredients, a few simple steps, and 30 minutes is all this easy air fryer recipe requires. This foolproof method yields flawless baked potatoes every time.

close-up overhead image of an air fryer baked potato with butter and chives on top.

What You’ll Need to Make an Air Fryer Baked Potato

Russet Potato – Four medium russet potatoes fit comfortably in most air fryer baskets. Start by scrubbing and rinsing each potato well before cooking. Potatoes grow literally IN the dirt, so they’re pretty filthy and should be washed thoroughly!

Oil – Olive or avocado oil work best, but really any kind of oil will cook your air fryer baked potato to perfection! The only rule here is to really lather up each potato in oil, this’ll guarantee an ultra-crispy skin.

Salt – Plenty (and I meant plenty) of salt! Cover each potato in a large pinch of salt before cooking. Since salt is the only seasoning here, it’s important to use it liberally.

overhead image of a loaded air fryer baked potato with chives on the side.

Tips and Tricks

  • Pierce each potato all over with a fork before cooking! This’ll create vent holes in your potato, ensuring it cooks perfectly and evenly all the way through.
  • Enjoy your air fryer baked potato however you’d like. For a loaded baked potato, check out the section below!
  • Store leftover baked potatoes in an airtight container in the fridge for up to 5 days. To reheat, simply pop in the microwave for 1 minute, or back into the air fryer for 5 minutes at 400° Fahrenheit.
a loaded air fryer baked potato with sour cream, bacon, and chives on top.

Make a Loaded Air Fryer Baked Potato

For a loaded air fryer baked potato, add…

  • Butter
  • Shredded Cheese
  • Chives
  • Sour Cream
  • Black Pepper
  • Crispy Bacon
  • & anything else your heart desires!

Adjust This Recipe to Your Dietary Needs

Make it Vegan: If you’re looking to jazz up this recipe the vegan way, top your baked potato with vegan butter, vegan sour cream, and a sprinkling of nutritional yeast – YUM!

Make it Dairy-Free: For a dairy-free air fryer baked potato, top it with a drizzle of olive oil instead of butter, the result is just as creamy and delicious.

Perfect Air Fryer Baked Potato
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Perfect Air Fryer Baked Potato

5 from 1 vote
Recipe by Samantha Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

35

minutes
Total time

40

minutes

Crispy on the outside, soft and fluffy on the inside – PERFECT air fryer baked potato! Three ingredients, a few simple steps, and 30 minutes is all this easy air fryer recipe requires. This foolproof method yields flawless baked potatoes every time.

Ingredients

  • 4 medium russet potatoes, washed well then dried

  • 2 tablespoons olive oil, or avocado oil

  • salt, to taste

Directions

  • Pierce each potato with a fork all over its surface.
  • Rub each potato with oil, then sprinkle all over with a generous pinch of salt.
  • Place potatoes in air fryer basket, then cook at 400° Fahrenheit for 35 minutes, flipping potatoes halfway through cooking.
  • Remove potatoes from air fryer basket, slice down the center and split each potato open exposing the inside flesh. Top with butter, shredded cheese, sour cream, chives, crispy bacon, additional salt, and black pepper.

Recipe Video

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Dairy-Free

Vegan Baked Mac and Cheese (Gluten-Free)

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Vegan Baked Mac and Cheese

This vegan baked mac and cheese recipe is made with a dairy-free “cheese” sauce and topped with a delicious panko breadcrumb topping that is perfect for a comforting weeknight dinner.

MMM, mac and cheese is one of my favorite comfort meals. Even though this isn’t the classic Kraft mac and cheese dish you might have had growing up, it sure is healthier and tastes even better! If you’re searching for last-minute dinner inspiration, this vegan mac and cheese dish is a perfect option.

MAIN Ingredients Needed TO MAKE This Baked Mac and Cheese Recipe

  • Macaroni – Make sure to get 12 ounces. If you’re following this vegan recipe, use gluten-free noodles.

  • For the “Cheese” Sauce – you’ll need to grab a whole bunch of different ingredients to create a “cheese-like” sauce:
    • Olive oil
    • Yellow Onion
    • Russet Potatoes – make sure you peel and chop them!
    • Carrots
    • Garlic Cloves
    • Onion Powder
    • Vegetable Broth
    • Milk (non-dairy) – Use any plant based milk variety of your choice.
    • Nutritional Yeast (see tips) – This is an amazing ingredient for adding a cheesy flavor to the sauce!
    • Dijon Mustard
    • Lemon Juice
  • Breadcrumbs – My usual go-to is Panko breadcrumbs.

TIPS ON MAKING Vegan Baked Mac and Cheese

  • If you are not dairy-free, you can sub ½ cup of cheddar cheese (or any cheese you’d like) in place of nutritional yeast for a lightened up/veggie-packed mac & cheese. If using cheese, do not incorporate in the blender, instead add it into a pot with the sauce over low heat until the cheese melts, turn off the heat and add in your cooked pasta.
Vegan Baked Mac and Cheese (Gluten-Free)
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Vegan Baked Mac and Cheese (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

300

kcal
Total time

1

hour 

This vegan baked mac and cheese recipe is made with a dairy-free “cheese” sauce and topped with a delicious panko breadcrumb topping that is perfect for a comforting weeknight dinner.

Ingredients

  • 12 Ounces Macaroni, I used gluten-free

  • For the “cheese” sauce:

  • 2 Tablespoons Olive Oil

  • 1 Cup Yellow Onion, diced

  • 1 Cup Russet Potatoes, peeled & chopped

  • 1 Cup Carrots, chopped

  • 3 Cloves of Garlic, minced

  • 1 Teaspoon Salt

  • ½ Teaspoon Garlic Powder

  • ½ Teaspoon Onion Powder

  • ½ Cup Vegetable Broth

  • ½ Cup Non-Dairy Milk

  • ½ Cup Nutritional Yeast, see Notes

  • 1 Teaspoon Dijon Mustard

  • 1 Tablespoon Lemon Juice (about ½ lemon)

  • For the breadcrumb topping:

  • 1 cup Panko breadcrumbs, I used gluten-free

  • 2 tablespoons olive oil

Directions

  • Preheat oven to 400° Fahrenheit and cook macaroni in a pot of salted boiling water until al dente, then drain and set aside.
  • Heat the olive oil in a large saucepan over medium heat, add in the diced onion and cook until translucent, about 5 minutes.
  • Add in the potatoes, carrots, garlic, salt, garlic powder, and onion powder – cook for another 2-3 minutes.
  • Now add in the vegetable broth, cover with a lid, reduce heat to a simmer, and cook for about 10 minutes or until the vegetables are soft.
  • Once cooked, remove from the heat and let cool for 10-15 minutes before transferring to a blender along with the dairy-free milk, nutritional yeast, Dijon mustard, and lemon juice. Blend everything until completely smooth.
  • Toss vegan “cheese” sauce with pasta then transfer to a 9×13-inch baking dish.
  • Mix together breadcrumbs and olive oil in a bowl then sprinkle over top of pasta and bake for 15-20 minutes or until golden brown and bubbly.

Recipe Video

Notes

  • Nutritional Yeast: If you are not dairy-free, you can sub ½ cup of cheddar cheese (or any cheese you’d like) in place of nutritional yeast for a lightened up/veggie-packed mac & cheese. If using cheese, do not incorporate in the blender, instead add it into a pot with the sauce over low heat until the cheese melts, turn off the heat and add in your cooked pasta.

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Like this recipe?

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