Air fryer baked potato: which video to watch

Christina from Eating on a Dime walks through the full method for whole russet potatoes in the air fryer: scrubbing, patting dry, piercing five to six times with a fork 4:04, applying olive oil with a basting brush directly in the basket 5:07, sprinkling coarse salt, then cooking at 400°F for 40–50 minutes. She also addresses whether foil is needed 9:09, demonstrates a squeeze-check for doneness at 7:01 with five-minute top-up increments, and covers reheating leftovers at 400°F for ten minutes 9:33.

watch on YouTube → 10:46

Why it ranks here: The foil discussion at 9:09 is direct: no foil needed. The squeeze-check at 7:01 gives a physical cue to replicate — soft and giving under pressure — rather than a fixed time to guess at. Adding five-minute increments rather than quoting a single number is more genuinely useful. The result at 8:01 shows a fluffy interior pulling away from the skin, visible on camera. The reheating guidance at 9:33 is a practical note the other ranked video doesn't include. This video anticipates questions rather than leaving you to fill in gaps yourself.

~11 min · easy · air fryer required

Melanie Cooks bakes whole potatoes in the air fryer using just olive oil, with salt, pepper, and butter added only after cooking. She pierces each potato with a fork 0:23, rubs oil over them in the basket 0:55, sets the temperature to 400°F and the timer to 45 minutes 1:44, then shows the finished result — crispy skin, fluffy interior — at 2:47.

watch on YouTube → 4:11

Why it ranks here: The method is stripped to its minimum. No preamble, no alternatives, no detours. Anyone who wants the core settings confirmed will have them within the first two minutes. The visual at 2:47 shows clearly what done looks like: the potato cuts open to a fluffy centre and the skin holds its shape. Commenters describe it as a 'no nonsense approach' and 'straight to the point', both fair summaries of what the video actually delivers.

~4 min · easy · air fryer required