Air Fryer Jacket Potatoes : Crispy Skin, Fluffy Centre

French

These air fryer jacket potatoes give crisp skins and fluffy centres with very little oil, without running the oven for an hour.

Follow the timings, turning tips, and serving ideas for a fast weeknight dinner.

Whole Air Fryer Baked Potatoes (Jacket Potatoes)

At home, we’re big fans of jacket potatoes, especially on busy evenings when you want something warm and filling without much effort.

In English, “jacket potatoes” simply means whole potatoes cooked in their skins (what we call pommes de terre en robe des champs).

Traditionally, they’re baked in the oven, but I’m sharing my air fryer method, which has honestly become my go-to.

My kids could happily ask for these every week, and I can’t blame them: you get that fluffy, steaming centre with a crisp, tasty skin.

And you don’t need to heat a big oven for over an hour just to cook a handful of potatoes.

With a large oven, that always felt like a lot of time and energy consuming for such a simple dinner.

Since I started using an air fryer, making jacket potatoes has become effortless.

They cook faster, the skin browns beautifully, and I don’t need to wrap them in aluminium foil to “help” them along like I used to.

No foil also means less waste and less fuss, just wash, season, cook, and serve.

Even though the basket isn’t very big, I still managed to fit six medium potatoes in one batch, which is perfect for a family meal (or leftovers for the next day).

Ingredients You’ll Need for Air Fryer Jacket Potatoes

• 5–6 medium potatoes
  • Choose similar sizes so they cook evenly.
  • Keep the skin on for the classic crisp outside and fluffy inside.
• Olive oil (ideally in a spray bottle)
  • A light mist coats evenly and helps the skin brown and crisp.
  • No spray? Brush a very thin layer.
• Salt (from the grinder)
  • Best on the skin for flavour and crunch.
  • Adjust depending on toppings (cheese, tuna, sauces).
• Black pepper (from the grinder)
  • Add near the end or at serving for the freshest aroma.

Which Potatoes Are Best for Whole Air Fryer Baked Potatoes?

• Choose baking / floury potatoes
  • They give a very fluffy centre and mash easily with a fork.
  • Common UK options: Maris Piper, King Edward.
• Use all-purpose potatoes if you prefer a firmer texture
  • Still tender, but less fluffy inside.
  • Examples: Yukon Gold (depending on country) or “all-rounder” potatoes.
• Avoid waxy “salad” potatoes : They stay denser and won’t give that soft, fluffy “jacket potato” effect.
• Pick potatoes of a similar size : Even sizing helps them cook at the same pace, so none are undercooked or overcooked.
• Look for a clean, thinner skin
  • Thin skins crisp up better.
  • Scrub well, no need to peel.
• Shopping tip : Look for bags labelled “baking”, “oven”, “mash”, or “all-rounder” rather than “salad”.

Step-by-step: how to cook jacket potatoes in an air fryer

1. Wash and dry well : Scrub the skins, then dry completely (dry skin = crisp skin).
2. Oil lightly : Spray a thin coat over the whole potato (or brush very lightly), then turn and repeat.
3. Season : Sprinkle salt and pepper all over.
4. Arrange in the basket
   • Leave space between potatoes so hot air can circulate.
   • If needed, cook in two batches rather than overcrowding.
5. Cook
   • Set to 190°C for 40 minutes.
   • Very large potatoes may need a few extra minutes.
6. Turn halfway : At 20 minutes, flip each potato for even browning.
7. Finish
   • They’re done when a knife slides in easily and the skin looks browned.
   • Rest 2 minutes before serving.

How to Serve and Enjoy Jacket Potatoes

I served these air fryer jacket potatoes with tuna sweetcorn mayo filling, which we love.

• Simple and classic
  • Add a drizzle of olive oil and a sprinkle of chopped chives.
  • Split the potato while it’s hot and fluff the centre with a fork.
  • Finish with a small knob of butter if you like.
• Great topping ideas
  • Mackerel rillettes
  • Piperade (Basque-style peppers and tomatoes)
  • Frita (tomato and pepper stew)
  • Aïoli
  • Chilli con carne
• Inspired by “Spudulike”-style loaded potatoes
  • Baked beans in a rich tomato sauce
  • Three-cheese topping
  • Coleslaw
  • Chickpea curry
  • Red lentil dhal with spinach
  • Coronation chicken
  • Chicken tikka

Troubleshooting: common problems

• Soft skin: potato wasn’t dried well, or basket was overcrowded → dry thoroughly, space out, add 3–5 min.
• Not cooked inside: potatoes too large → cook 5-10 min longer or use even sizes.
• Too dry: too hot/too long → reduce time or drop 5°C.
• Uneven cooking: forgot to turn → flip halfway.

Storage and reheating

• Fridge: cool completely, then store airtight for 2-3 days.
• Reheat (best crisp): air fryer 180°C for 4-6 min, turning halfway.
• Microwave: works, but softens the skin; finish with 1-2 min in the air fryer if needed.
• Freezing: possible, but texture is usually less pleasant.

FAQ

• Do I need to prick the potatoes? Yes, 2-3 fork pricks helps prevent splitting.
• Do I need to peel them? No, the skin is the point.
• Should I preheat the air fryer? Not essential, but helpful if yours heats slowly.
• Do I need foil? No, foil reduces crispness and isn’t necessary here.
• How do I know they’re done? A knife slides in easily; the centre feels very soft.
• Why turn them? For even colour and cooking on both sides