The humble jacket potato is a British classic, but making one in the oven can take well over an hour. Cooking a jacket potato in an air fryer changes the game: you get shatteringly crisp skin and a light, fluffy middle in a fraction of the time, using far less energy. Here is exactly how to do it, along with timings, temperatures and topping ideas.
Why cook a jacket potato in an air fryer?
An air fryer circulates hot air rapidly around the food, which crisps the skin beautifully without needing the oven on for an hour or more. That means a quicker dinner, a crunchier jacket and lower energy use. The result is arguably better than the oven version — the skin goes wonderfully crisp while the inside stays soft and fluffy.
What you need
- Baking potatoes (Maris Piper or King Edward work brilliantly)
- A little oil (olive, sunflower or vegetable)
- Salt
- Your favourite toppings
How to make a jacket potato in an air fryer, step by step
- Prep the potato. Wash and dry your potatoes well. Prick each one all over with a fork several times — this lets steam escape as they cook.
- Oil and season. Rub each potato with a little oil and a generous sprinkle of salt. This is the secret to that crackly, well-seasoned skin.
- Air fry. Place the potatoes in the air fryer basket, making sure they are not touching so the air can circulate. Cook at around 180°C to 200°C.
- Cook and turn. A medium potato usually takes 40 to 50 minutes. Turn them over about halfway through so they crisp evenly.
- Check they are done. The potato is ready when the skin is crisp and a knife or skewer slides easily into the centre with no resistance.
- Serve. Cut a cross in the top, squeeze the sides to open it up, add a knob of butter and pile on your toppings.
Timings by potato size
Cooking time depends heavily on the size of your potato:
- Small potatoes: around 30 to 35 minutes
- Medium potatoes: around 40 to 50 minutes
- Large potatoes: around 50 to 60 minutes
Because air fryer models vary, use these as a guide and always check that the middle is soft before serving. If your potato is crisp outside but still firm in the middle, simply give it a few more minutes.
Can you speed it up?
If you are short on time, you can microwave the potato for four to five minutes first, then finish it in the air fryer for 15 to 20 minutes to crisp the skin. You lose a little of that all-air-fryer texture, but it gets dinner on the table much faster. For the very best skin, though, cooking entirely in the air fryer is worth the wait.
The best jacket potato toppings
A jacket potato is a blank canvas. Popular UK toppings include:
- Baked beans and grated cheese — the undisputed classic
- Tuna mayo and sweetcorn
- Cheese and coleslaw
- Chilli con carne
- Butter and mature cheddar
- Prawn mayonnaise
- Coronation chicken
Tips for the perfect jacket
For the crispiest results, do not skip the oil and salt, and make sure the potatoes are properly dry before they go in. Give them space in the basket so the hot air can reach all sides, and resist overcrowding — cook in batches if you are making several. Pricking the skin is essential, as it stops steam building up inside. Finally, that final squeeze to fluff up the middle before adding butter makes all the difference to the texture.
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Frequently asked questions
How long does a jacket potato take in an air fryer?
A medium jacket potato takes around 40 to 50 minutes in an air fryer at 180°C to 200°C. Smaller potatoes may be ready in 30 to 35 minutes, while large ones can take up to an hour. Always check the centre is soft before serving.
Do you need to wrap a jacket potato in foil in the air fryer?
No — for crispy skin you should not wrap the potato in foil. Cooking it unwrapped with a little oil and salt lets the hot air crisp the skin directly. Foil would trap steam and give you a softer skin.
What temperature is best for a jacket potato in an air fryer?
Around 180°C to 200°C works best. A slightly lower temperature for longer helps cook the middle through, while the high circulating heat crisps the skin. Turning the potato halfway helps it cook evenly.
Storing and reheating leftovers
If you have a jacket potato left over, let it cool, then store it in the fridge in an airtight container and eat it within a couple of days. The air fryer is also the best way to reheat one: pop it back in at around 180°C for a few minutes and the skin crisps up again beautifully, far better than the soggy result you get from a microwave. This makes jacket potatoes a great make-ahead option — cook a batch, then reheat as needed for quick lunches and dinners through the week.
Can you cook more than one jacket potato at a time?
Yes, as long as they fit in a single layer with a little space around each one so the hot air can circulate. Avoid stacking or overcrowding them, as this stops the skins crisping evenly. If you are cooking for a crowd, it is better to do a larger batch in a bigger air fryer than to pile them in.
