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Air Fryer Jacket Potatoes: Crispy Skin, Fluffy Middle

How to make jacket potatoes in the air fryer with crisp, salty skins: which potatoes to buy, timings by size, the microwave shortcut and easy fillings.

NovaFry Kitchen Team31 October 20262 min read

Close-up of stuffed twice-baked potatoes with cheese, ready to serve.
Photo: Erik Mclean / Pexels
Quick answer

Scrub and dry medium baking potatoes, prick them a few times, rub with a little oil and salt, and air fry at 200°C for 40–50 minutes, turning halfway, until a knife slides into the centre easily. For a quicker version, microwave for 6–8 minutes first, then air fry at 200°C for 10–15 minutes to crisp the skin.

A jacket potato is one of the cheapest filling meals there is, and the air fryer gives it a properly crisp, salty skin without heating the whole oven. The method is simple; the details are in choosing the right potato and making sure it is fully cooked in the middle.

Which potatoes to buy

High-quality close-up photo of fresh raw potatoes on a wooden surface, ideal for food and culinary themes.
Photo: Antara Verma / Pexels

Look for floury varieties sold as baking potatoes, such as Maris Piper or King Edward. Their starchy flesh turns light and fluffy. Waxy potatoes (like salad potatoes) stay dense and are better boiled.

Pick potatoes of similar size so they finish at the same time — around 250–300 g each is a good medium size.

Timings by size

All at 200°C after a short preheat. Turn the potatoes halfway through.

  • Small (150–200 g): 30–40 minutes
  • Medium (250–300 g): 40–50 minutes
  • Large (350 g+): 50–60 minutes
  • Microwave first (medium): 6–8 minutes in the microwave, then 10–15 minutes at 200°C

Tip: The potato is done when a knife or skewer slides into the very centre with no resistance. If the skin is crisp but the middle is firm, lower the heat to 180°C and give it 5–10 minutes more.

Fillings that keep it cheap

Delicious golden baked cheese and potato casserole in a decorative baking dish.
Photo: Meliha Ljaljic / Pexels

Split the potato, fluff the inside with a fork, add a knob of butter and then:

  • Baked beans and grated cheddar
  • Tuna mayonnaise with sweetcorn
  • Leftover chilli or bolognese
  • Cottage cheese and chives
  • Coleslaw and crispy bacon pieces

Storing and reheating

Cool leftover potatoes quickly, refrigerate within two hours and eat within two days. Reheat in the air fryer at 180°C for 8–10 minutes, or until steaming hot all the way through.

Recipe card

Makes: 2 jacket potatoesPrep: 5 minCook: 45 min

Ingredients

  • 2 medium baking potatoes (about 250–300 g each), e.g. Maris Piper
  • 1 tsp vegetable or olive oil
  • ½ tsp flaky sea salt
  • Butter and your choice of filling, to serve

Method

  1. Preheat the air fryer to 200°C for 3–5 minutes.
  2. Scrub the potatoes, then dry them thoroughly with a clean tea towel.
  3. Prick each potato 4–5 times with a fork.
  4. Rub with the oil and sprinkle with the salt.
  5. Place in the basket in a single layer and cook for 40–50 minutes, turning halfway.
  6. Check the centre with a knife; cook for a few more minutes if it is still firm.
  7. Split open, fluff with a fork, add butter and your filling.

Frequently asked questions

Do I need to wrap potatoes in foil?

No. Foil traps steam and softens the skin. Leave them unwrapped for a crisp jacket.

Why prick the potatoes?

It lets steam escape so pressure does not build up inside the potato as it cooks.

Can I cook sweet potatoes the same way?

Yes. Medium sweet potatoes usually take 30–40 minutes at 200°C; they are softer, so check sooner.

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General information only. Check product labels and manufacturer instructions before you start.

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