Air fryer jacket potatoes: crisp skin, fluffy middle
A simple method for jacket potatoes in the air fryer, with timings by size, the best potatoes to buy and five easy fillings.
An air fryer makes jacket potatoes with properly crisp skin in about half the time of a conventional oven, and without heating the whole kitchen.
You need
- Baking potatoes such as Maris Piper or King Edward (floury varieties fluff up best)
- 1 tsp oil per potato
- Flaky salt
Method
- Wash and dry the potatoes well: wet skin steams instead of crisping.
- Prick each potato 5–6 times with a fork.
- Rub with oil, then salt.
- Cook at 200°C, turning once halfway (times below).
- It's done when a knife slides into the centre with no resistance.
| Potato size | Approx. weight | Time at 200°C |
|---|---|---|
| Small | 150–200 g | 30–35 min |
| Medium | 200–300 g | 40–45 min |
| Large | 300–400 g | 45–55 min |
Starting points only: check with a knife and add 5 minutes at a time if needed.
Five fillings
- Beans and grated cheddar
- Tuna, sweetcorn and mayo
- Chilli con carne and soured cream
- Coleslaw and crispy bacon
- Garlic mushrooms and spinach
Reheating
Reheat a cooked jacket at 180°C for 8–10 minutes until steaming hot all the way through, and reheat leftovers only once, as the Food Standards Agency advises.