An air fryer baked potato gives you crisp, salty skin and a fluffy center without heating the oven. For this chive-butter version, preheat the air fryer to 400°F (204°C), then cook two medium russet potatoes for about 40–45 minutes, flipping them halfway through. The potatoes go in unwrapped so hot air can reach the skins. Finish each one with a spoonful of chive butter while it’s still hot.
Ingredients
- 2 medium russet potatoes, about 8 ounces each
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons softened unsalted butter
- 1 tablespoon finely chopped fresh chives
- 1/8 teaspoon freshly ground black pepper
The short ingredient list lets the potato do the work: oil and salt season the skin, while the butter melts into the opened center. Choose potatoes of similar size so they’re likely to finish at the same time.
How To Make It
- Rinse and scrub the potatoes under running water, then dry them thoroughly with a clean towel. Pierce each potato several times with a fork. Dry skins crisp better than damp ones, so take a moment to blot away any remaining moisture.
- Preheat the air fryer to 400°F (204°C). Rub each potato with olive oil and sprinkle the salt evenly over the skins. Set them directly in the basket with space between them; don’t wrap them in foil.
- Air fry for 40–45 minutes, turning the potatoes over at the halfway point. Begin checking at 40 minutes. They’re ready when a fork or thin knife slides easily into the center and the skins feel crisp. If either potato is still firm, cook it for another 5 minutes and check again.
- While the potatoes cook, stir the softened butter, chives, and black pepper together. Carefully cut the hot potatoes open, gently fluff the centers with a fork, and divide the chive butter between them. Serve right away.
Tips
Air fryers and potato sizes vary, so use tenderness—not the timer alone—as your final check. Very large potatoes may need more time; small ones may finish sooner. Leave room around each potato for circulating air, and handle the basket and potatoes with care when flipping.
For leftovers, refrigerate the cooked potatoes within 2 hours and use them within 3–4 days. Store any extra chive butter covered in the refrigerator. Reheat a potato until hot throughout, then add fresh chive butter for the best texture.
Crispy skin and melting chive butter make this an easy side worth repeating.
