How to Make Air Fryer Baked Potatoes (with crispy skin!)

This is the ultimate air fry baked potatoes recipe that’s crispy on the outside and perfectly fluffy on the inside! All in under an hour! With minimal effort and just a few simple ingredients, you’ll get that classic baked potato taste without heating up the oven.

Whether you’re loading it up with butter, cheese, or your favorite toppings, this quick and easy method will become your go-to for weeknight dinners and weekend comfort food. Once you try it, you’ll wonder how you ever baked potatoes any other way!

It’s the texture for me. There’s just something so satisfying about a classic, old-fashioned baked potato! The crisp, crackly salted skin and that soft, fluffy center melting with butter. Truly, there’s nothing better than gathering around the table for a simple dinner at home with piping hot baked potatoes on the side.

I used to think you had to wrap them in foil to get them just right (didn’t we all?), but a few years living in Idaho taught me otherwise. I became a full-on baked potato expert, and now, the air fryer is my secret weapon.

Over the past year, our recipe for How to Make Baked Potatoes in the Oven with Crispy Skin has quickly climbed the charts as one of the most viewed recipes on our site. And I get it! That crispy skin is pure gold. But I’ll be honest: while I still love the oven method, the air fryer has officially won me over. It’s now my favorite way to cook baked potatoes.

What You’ll Need to Make Air Fry Baked Potatoes

You only need three simple ingredients to make perfect air fryer baked potatoes! Plus any toppings you love. This recipe is all about crisp skin, fluffy insides, and minimal effort.

• Russet Potatoes: Starchy with thick skin, ideal for baking.
• Oil (Olive Oil or Avocado Oil): Helps the skin get golden and crisp.
• Kosher Salt: A simple seasoning that boosts&n

Welcome to the weekend, my friends! I spent barely an hour outside this morning, and I’m happily cooling off in the a/c now. It still boggles my mind that 80 or 90 degrees in Ohio, with all the moisture in the air, feels so different from the dry heat in Arizona. I will never miss those months-on-end temps over 100, but I have to admit that there are times when the humidity dims the shine on Ohio. Just a tiny bit, though – I’m still deeply in love with my beautiful Ohio.

ON THE BLOGS THIS WEEK:  Crunchy bite-sized pieces of fresh vegetables, herbs, and ham, combined with a light and creamy dressing, make this ham pasta salad a standout.

This garlicky asparagus pasta includes a generous handful of freshly shredded Parmesan cheese, salty bacon, a squeeze of fresh lemon, and a sprinkling of red pepper flakes as a perfect match to the fresh flavor of asparagus.

Brimming with juicy pineapple and colorful bell peppers, this pineapple chicken stir fry is a little bit tangy, a little bit sweet, pretty to look at, and absolutely full of flavor.

Chilled cubes of watermelon tossed with lemon juice, salt, and a hint of spice are topped with thin ribbons of basil in this watermelon basil salad. Whether you eat it as is or top it with goat cheese or feta, it is destined to be a surefire summer hit!

Sweet peas, salty bacon, and sharp cheddar cheese coated in a creamy, tangy dressing add up to an easy, tasty summer side dish. This bacon pea salad is a timeless favorite that is a great addition to any meal.

There’s something about strawberry sorbet that feels like pure summer in a bowl. It’s bright, refreshing, and so simple, it almost feels like a magic trick. Just strawberries, lemon, sugar, and a pinch of salt—that’s it.

Juicy, sun-ripened peaches mingle with the sweetness of fresh blueberries beneath a heavenly brown sugar crust in this peach blueberry crisp. This is one dessert worth daydreaming over.

What I’m CRAVING: Every possible fruit and vegetable, please. I’d like a serving of Lynne’s couscous chicken salad and Tricia’s salmon asparagus salad, with a side of Sue’s burrata beet salad, a slice of Leigh Anne’s strawberry cream cake, and a handful of Read more

There’s something about strawberry sorbet that feels like pure summer in a bowl. It’s bright, refreshing, and so simple, it almost feels like a magic trick. Just strawberries, lemon, sugar, and a pinch of salt—that’s it.

Strawberry Lemon Sorbet

No fancy ingredients, no ice cream maker required if you don’t have one, and definitely no fuss. This is the kind of dessert you make when you want something sweet and cooling but don’t feel like turning on the oven or babysitting a stovetop.

The key to this sorbet is ripe, flavorful berries. If they taste amazing on their own, they’ll make an even better sorbet. That squeeze of lemon brings brightness and a touch of acidity that balances the sweetness perfectly. And don’t skip the salt—it might seem odd in a dessert, but it actually sharpens all the other flavors and makes everything pop.

Strawberry Sorbet

This recipe is wonderfully forgiving, too. You can adjust the sugar depending on how sweet your berries are, or how tart you like your sorbet. I started with a NY Times recipe for sorbet and tweaked it to our tastes.

I reduced the sugar significantly, and it’s still plenty sweet. I was taken with the idea of blending the entire lemon, much like the beloved Del’s does in Rhode Island. (And everyone LOVES Del’s lemonade!)

You can even blend this mix and freeze it in popsicle molds if you’re in the mood for something a little more playful or want to make your kids’ day with a treat on a hot afternoon.

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How to Cook Blistered Shishito Peppers

Craving a snack that’s simple yet bursting with flavor? Blistered shishito peppers are the perfect bite-sized treat, offering a unique balance of smoky, savory goodness with just a hint of heat.

Whether you’re looking for an appetizer, a side dish, or something to impress guests at your next gathering, this quick and easy recipe will have you savoring every crunchy, charred bite in no time!

How to Cook Blistered Shishito Peppers is the easiest thing you will ever learn from us. Pull up a stool and dig into these delicious peppers with us!

First of all, you need to remember to make a dipping sauce for this blistered shishito peppers recipe, so we’ve included our favorite below. Don’t skip it.

Cade loves to order shishito peppers at restaurants, but for some reason they never really call my name. We’ve been making them at home lately and even the worst cook in America can totally pull these off.

Let’s take 5 minutes and three ingredients to make roasted shishito peppers! They are budget-friendly and a great option to change things up with your side dishes.

You can eat them plain or Cade loves a simple soy dipping sauce so I can share that recipe in case you want the same.

What are Shishito Peppers?

Shishito peppers are a bright green East Asian pepper that are small, slender, have a thin skin, very mild spiciness and a touch of sweetness. They char beautifully and have a delicious smoky flavor. Spanish padrón peppers are the most similar pepper to shishitos

What You Need to Make Blistered Shishito Peppers

You only need 3 ingredients to make charred shishito peppers, and if you want to make the dipping sauce, you’ll need a few more. Here’s your grocery list so we can get started:

• Shishito Peppers
• Extra-Virgin Olive Oil
• Flaked Sea Salt

Dipping Sauce if Desired

• Soy Sauce
• Dark Brown Sugar
• Sesame Oil
• Ground Ginger
• Sesame Seeds

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Cook Blistered Shishito Peppers

It’s very easy to learn how to make blistered shishito peppers in a pan on the stovetop or on the grill. Here are the basic steps:

1. Prep: Heat a cast iron pan or grill over high heat. Add the peppers in a single layer.
   • PRO TIP: If using a grill it’s easier to use a grill pan so the peppers don’t fall between the grates.
2. Turn: Use tongs to turn the peppers occasionally until blackened blisters appear on all aides.
3. Toss: Remove from the heat and toss with olive oil and sprinkle with flaked sea salt.
4. Serve: Se

Crunchy bite-sized pieces of fresh vegetables, herbs, and ham, combined with a light and creamy dressing, make this ham pasta salad a standout! Be the belle of the buffet or the big wig of the barbecue with a bowl of this elevated summer standard.

Ham Pasta Salad

I’m not sure about you, but I don’t want to spend a lot of time working in a steamy kitchen when it’s hot outside. But we all have to eat, so pasta salad often becomes my go-to in the summertime.

It only takes a few minutes to boil the pasta, and once you’ve drained it, all the hot work is done. Rinse that pasta in cool water, chop up some vegetables and ham, and stir it all together with dressing. If you ask me, meat, vegetables, and pasta equals a full meal.

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