Scrub the potatoes to remove any dirt, then dry well and pierce them several times with a fork or knife to vent. (I think it's easier to pierce them with a knife.)
Rub the potato skins with olive oil and season them generously with salt. Arrange them on the air fryer basket. (I don't bother preheating the air fryer, but you can if you want to.)
Set the air fryer to cook at 400ºF for 45 minutes. (If using a larger potato, see the Notes.) I like to turn the potatoes over halfway through the cooking time, but sometimes I forget and they still turn out just fine!
The potato should be crispy on the outside and tender on the inside. You can use a thermometer to make sure the internal temperature of the potato has reached roughly 207ºF, which will ensure a fluffy result. Cut the potatoes in half, fluff the middle with a fork, and then serve with your favorite toppings.
Leftover baked potatoes can be stored in an airtight container in the fridge for up to a week. You can reheat baked potatoes in the air fryer for 5-10 minutes at 360ºF. (This works best if they are cut in half already, so the middles heat through faster.)
Cooking times based on potato weight:
8 ounces or less: Bake at 400ºF for 45 minutes
9 to 16 ounces: Bake at 400ºF for 1 hour
16+ ounces: Bake at 400ºF for 1 hour and 15 minutes, or until the center reaches an internal temperature of 207ºF
A really small potato might bake in closer to 30 minutes, but these weights take into account that you are baking medium to large potatoes as a side dish. If you prefer cubed potatoes, try my Crispy Air Fryer Potatoes recipe to cook them faster.