Loaded Air Fryer Baked Potatoes
Few things beat a perfectly crispy-skinned baked potato piled high with all your favorite toppings. I’ve been making these in my air fryer for years now, and the skin comes out crackly and golden every single time — something the oven just can’t always promise on a busy weeknight.
The fluffy interior soaks up all that melted butter and cheese beautifully, and the bacon adds the perfect salty crunch. This is the kind of effortless, crowd-pleasing dinner that earns you serious compliments without much effort at all.
Variations & Substitutions
I love playing around with the toppings on these potatoes because there are so many ways to make them your own. Swap the cheddar for pepper jack or smoked gouda for a bolder flavor punch. Instead of bacon strips, try chorizo or pulled pork for a heartier loaded situation.
Ditch the sour cream and top with a drizzle of ranch dressing or chipotle mayo instead. You can also skip the butter and use cream cheese mixed right into the potato flesh for an ultra-rich, creamy center.
Tips & Tricks for Perfect Results
The biggest tip I can give you is to dry your potatoes thoroughly before adding any oil. Piercing the potatoes well prevents any steamy explosions in your air fryer (yes, that can happen!).
Don’t skip flipping them halfway through cooking either, since it ensures even browning on all sides. If your potatoes are on the larger side, add an extra 5–8 minutes and always test with a fork before pulling them out.
Storage & Reheating
Let your leftover baked potatoes cool completely before storing them — popping a hot potato straight into the fridge creates too much condensation and makes the skin soggy. Wrap each one individually in foil or place in an airtight container, and they’ll keep in the fridge for up to 4 days.
When reheating, skip the microwave if you can and pop them back in the air fryer at 375°F for 8–10 minutes to revive that crispy skin. Store toppings separately whenever possible so everything stays fresh and delicious.
Loaded Air Fryer Baked Potatoes
Ingredients
For the Potatoes:
- 4 medium russet potatoes scrubbed and dried
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Toppings:
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 6 strips bacon cooked and crumbled
- 3 green onions thinly sliced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prep the potatoes – Pat your scrubbed potatoes completely dry (this is key for crispy skin!). Pierce each potato 8–10 times all over with a fork.
- Season them up – Rub each potato with olive oil, then sprinkle generously with salt, pepper, and garlic powder.
- Air fry – Place potatoes in the air fryer basket in a single layer. Air fry at 400°F (200°C) for 35–40 minutes, flipping halfway through, until a fork slides in easily.
- Load them up – Slice each potato open and fluff the insides with a fork. Add a pat of butter first, then pile on the cheddar cheese, crumbled bacon, sour cream, and green onions.
- Serve immediately and enjoy every single loaded bite!
