An air fryer makes a better jacket potato than a microwave and a faster one than the oven: the skin turns salty and crackly while the inside goes soft and fluffy, in about 45 minutes with no preheating of a big oven.
The secrets are simple. Use a floury potato such as Maris Piper or King Edward (russet in the US), rub the skin with a little oil and plenty of salt, and never wrap it in foil — foil traps steam and gives you a soft, wrinkly skin.
Below you will find the time for small, medium and large potatoes, how to tell when it is done, and the classic British fillings.
Ingredients
- 2 large floury baking potatoes, 250–300 g (9–10 oz) each — Maris Piper, King Edward or russet
- 1 tsp olive or vegetable oil
- ½ tsp flaky sea salt (or ¼ tsp fine salt)
To serve (pick your favourite)
- Butter
- Grated cheddar
- Baked beans, warmed
- Tuna mixed with mayonnaise and sweetcorn
- Sour cream and chopped chives
Instructions
- Heat the air fryer: Set it to 200 °C (400 °F) and let it heat for 3 minutes.
- Scrub and dry: Scrub the potatoes under running water and dry them well with a towel. A dry skin is a crisp skin.
- Prick: Prick each potato 5 or 6 times all over with a fork so steam can escape.
- Oil and salt: Rub the oil over the skins, then roll them in the salt.
- Air fry: Put the potatoes in the basket with space between them. Cook at 200 °C for 40–45 minutes, turning them over halfway.
- Check they are done: A skewer or knife should slide into the middle with no resistance. If you have a thermometer, the centre should read about 96–99 °C (205–210 °F). Give big potatoes 5–10 minutes more.
- Open and fill: Cut a cross in the top, squeeze the sides to push the fluffy middle up, add a knob of butter and your filling, and serve straight away.
Tips for the best result
- Time by size: about 30–35 minutes for small potatoes (150–200 g), 40–45 minutes for medium to large (250–300 g), 50–55 minutes for very large (350 g and over).
- Choose potatoes of a similar size so they finish together.
- Do not wrap them in foil: the skin steams instead of crisping.
- For extra-crisp skin, give them 5 more minutes after you have cut them open, cut side up.
Storing and reheating
Cool leftover potatoes and refrigerate them within 2 hours; eat within 3 days. Reheat in the air fryer at 180 °C (350 °F) for 8–10 minutes until piping hot in the middle.
Frequently asked questions
How long does a jacket potato take in the air fryer?
About 40–45 minutes at 200 °C (400 °F) for a 250–300 g potato, turning it halfway. Small ones need 30–35 minutes and very large ones 50–55 minutes.
Do I need to prick the potato?
Yes. Pricking lets steam escape so the skin stays crisp, and it stops the potato splitting.
Should I wrap the potato in foil?
No. Foil holds in steam, so the skin goes soft. Cook it unwrapped with a little oil and salt for a crisp skin.
What are the best potatoes for jacket potatoes?
Floury varieties: Maris Piper and King Edward in the UK, russet in the US. Waxy potatoes such as Charlotte stay dense instead of fluffy.
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