Baked Potato in Air Fryer
Baked potatoes done in the air fryer — Farmhouse Twice Baked Potatoes, Mini Baked Potatoes, Pot Pie Baked Potatoes, Taco Loaded Baked Potatoes for weeknights.
★ side
sideFarmhouse Twice Baked Potatoes
These are our favorite type of baked potato. Twice baked with a ton of cheese!!
Colleen WelcherIngredients
- 2 large Potatoes
- 1/4 cup Butter, softened
- Salt & pepper
- 1 tsp Garlic powder
- 3 oz Cream cheese, softened
- 1 tsp Onion powder
- 1 Tbs Parsley
- 1 cup Sharp cheddar cheese, shredded
- 1 Tbs Milk
- 1 tsp Paprika
Instructions
- 1Preheat oven to 400 degrees. Wash and dry potatoes well. Poke potatoes with fork all over. Place potatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt & bake for 1 hour or until tender.
- 2Let potatoes cool slightly before handling. Cut each potato in half and scoop out the inside, leaving a 1/4” rim around the outside near the peel.
- 3Place scooped out potato into a bowl and season with salt, pepper and garlic powder and onion powder. Mash potatoes with a masher, adding milk to make fluffy.
- 4Stir cream cheese and parsley into mashed potatoes, stirring until smooth.
- 5Place potato mixture back into potato shells on baking dish. Top with shredded cheddar cheese and paprika. Return to oven and bake for another 25 minutes.
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Open in Pepper →A Crisp Skin And A Fluffy Middle
A baked potato is the cheapest dinner in the house, and the air fryer gets the skin crackly without heating the whole kitchen for an hour.
Cooks on Pepper reach for this collection on the nights the fridge is thin, when there's leftover chili or a half pound of ground beef and everybody still needs to eat by six.
Every recipe here starts with a potato and ends up dinner: Farmhouse Twice Baked Potatoes, Bacon Ranch Twice Baked Potatoes, Loaded Baked Potato with Steak, Pot Pie Baked Potatoes, Mini Baked Potatoes, and Air Fryer Baked Potatoes with Bolognese & Mozzarella.
Quick Tips
- 1
Dry the skins well
Scrub the potatoes, then pat them completely dry with a towel before oiling. Wet skin steams instead of crisping.
- 2
Pick uniform potatoes
Choose russets close to the same size, about 8 to 10 ounces each, so they finish within a few minutes of one another.
- 3
Salt the outside
Rub on a teaspoon of oil or softened butter, then coarse salt. It pulls moisture off the skin as it cooks at 400°F.
- 4
Check with a fork
Start testing at 35 minutes; a fork should slide to the center with no resistance. Flip once halfway through.
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