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Crispy Copycat Outback Baked Potatoes with salt-crusted skins and fluffy insides served on a white plate with butter and chives.

Copycat Outback Air Fryer Baked Potatoes

5 from 1 vote
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 Servings

Description

Crispy, salt-crusted skins and fluffy centers loaded with butter, sour cream, cheddar, bacon, and chives — the Outback Steakhouse baked potato made easy in your air fryer.

Ingredients 

  • 4 russet potatoes
  • 2 tbsp olive oil
  • 1 tsp coarse salt
  • ½ tsp black pepper
  • Butter, sour cream, shredded cheddar, crumbled bacon, and chives, for topping

Instructions

  • Scrub and thoroughly dry the potatoes. Prick all over with a fork.
  • Rub each potato with olive oil, then coat with coarse salt and black pepper.
  • Air fry at 400°F for 35–40 minutes, flipping halfway, until the skin is crisp and a fork pierces the center easily.
  • Let cool slightly, slice open, fluff, and load with your favorite toppings.

Equipment

  • Air Fryer
  • Cooking Spray, optional
  • Parchment Paper, optional

Notes

For faster potatoes, microwave 3–4 minutes before air frying to crisp the skin. Don't overcrowd the basket — air circulation is what makes the skin crispy.

Nutrition

Serving: 1ServingCalories: 231kcalCarbohydrates: 39gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 592mgPotassium: 892mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 12mgCalcium: 29mgIron: 2mg