Air Fryer Loaded Baked Potatoes

These air fryer loaded baked potatoes are one of my favorite easy dinners. Crispy skin on the outside, fluffy on the inside, and piled high with all the good stuff.

The air fryer does an incredible job with baked potatoes. You get that perfectly crispy, salty skin without having to heat up your whole oven for almost an hour.

For the toppings, we’re going classic – butter, cheddar cheese, bacon, sour cream, and chives. Simple and delicious every single time.

The whole thing comes together in under an hour, and most of that time is just the potatoes cooking on their own. Very little hands-on work required.

Whether you serve these as a main dish or a side, they always disappear fast. Let me show you how to make them!

Why You’ll Love This Recipe

Incredibly Crispy Skin – The air fryer gives these potatoes a perfectly crispy and salty skin that rivals any steakhouse baked potato.

Fluffy on the Inside – The inside comes out so light and fluffy that the butter melts right into every bite.

Melty Cheese Perfection – Popping the stuffed potatoes back in the air fryer makes the cheddar bubbly and golden in just minutes.

Ingredients

For the Potatoes

• 4 medium Russet Potatoes
• 1 tbsp Olive Oil
• 1 tsp Salt

For the Toppings

• 2 tbsp Unsalted Butter
• 1 cup Shredded Sharp Cheddar Cheese
• 6 slices Bacon, Cooked and Crumbled
• 1/2 cup Sour Cream
• 3 tbsp Chopped Fresh Chives
• Salt and Pepper to Taste

How To Make

Step 1

Scrub the russet potatoes clean and dry them thoroughly. Use a fork to poke holes all over each potato, about 8 to 10 times per potato. This allows steam to escape during cooking and prevents them from bursting.

Step 2

Rub the outside of each potato with olive oil and sprinkle generously with salt, pressing it into the skin. The oil and salt create a wonderfully crispy, flavorful skin.

Step 3

Preheat the air fryer to 400 degrees F. Place the potatoes in the basket, leaving space between each one for air circulation. Cook for 35 to 40 minutes, flipping them halfway through, until the skin is crispy and a knife slides easily into the center.

Step 4

Remove the potatoes from the air fryer. Using a sharp knife, cut a deep slit lengthwise down the top of each potato. Gently squeeze the ends inward to open them up, then use a fork to fluff the insides.

Step 5

Add half a tablespoon of butter into each potato, letting it melt into the fluffy interior. Season the insides with a pinch of salt and pepper, then stuff each potato generously with shredded cheddar cheese.

Step 6

Return the loaded potatoes to the air fryer and cook at 400 degrees F for 2 to 3 minutes until the cheese is completely melted and bubbly.

Step 7

Remove the potatoes and top each one with a generous dollop of sour cream, a sprinkle of crumbled bacon, and a scattering of fresh chives. Serve immediately while everything is hot and melty.

Tips

Pick the Right Size Potatoes

Try to choose potatoes that are all roughly the same size. If one potato is noticeably bigger than the others, it’ll still be undercooked in the center while the smaller ones are already done.

Medium russet potatoes around 6 to 8 ounces each work best here. If you can only find large ones, add about 10 extra minutes to the cook time and check them with a knife before pulling them out.

Dry the Potatoes Before Oiling Them

After you scrub the potatoes, pat them down really well with a towel. If the skin is still wet when you rub on the olive oil, the oil won’t stick properly and you won’t get that crispy, salty skin.

Dry skin also crisps up way better in the air fryer. Wet skin tends to steam instead of crisp, and that’s the opposite of what you want.

Don’t Skip Flipping Halfway Through

Air fryers heat more intensely from one direction, so the side of the potato closest to the heating element will cook faster. Flipping them at the halfway mark makes sure both sides get evenly crispy.

Set a timer for about 18 minutes so you don’t forget. When you flip them, use tongs and be gentle so the salt coating stays on the skin.

Related Recipes

• Air Fryer Baked Potatoes
• Air Fryer Loaded Potato Skins
• Air Fryer Loaded Hasselback Potatoes
• Air Fryer Crispy Smashed Potatoes
• Air Fryer Cheesy Bacon Potato Croquettes

Frequently Asked Questions

Do I need to poke holes in the potatoes before air frying?

Yes, and this step is really important. Poking 8 to 10 holes in each potato with a fork gives the steam a way to escape while the potatoes cook, which prevents them from building up pressure and possibly bursting open in your air fryer.

It only takes a few seconds per potato, so don’t skip it. Just poke them all over on every side and you’re good to go.