Air fryer baked potato
Air fryers are more energy-efficient than ovens and baked potatoes cook in about half the usual time. Air-frying also gives a crispy skin and creamy middle, perfect with any of these three delicious toppings.
Ingredients
- 1 baking potato (see recipe tips and weigh before cooking), scrubbed and dried
- light rapeseed, vegetable or sunflower oil
- salt and freshly ground black pepper
For the cheddar and jalapeño topping
For the smashed avocado topping
- 1 small, ripe avocado (or a few frozen avocado slices)
- ½ lime or lemon, juice only
- handful mixed seeds, dukkah, za’atar or chilli flakes
For the curried beans topping
- 227g tin baked beans
- ½ tsp curry powder
- natural yoghurt and lime pickle (optional), to serve
Method
Rub the potato all over with a little oil. If you like, rub a little salt over the skin – this will help give a crispier finish.
Put the potato in the air fryer and turn to 200C (you don’t want to preheat, to avoid burning the skin before the inside is cooked.) Air-fry for 20 minutes, then turn the potato over. A small potato will take another 20 minutes or so, a large one another 25–30 minutes.
Check the middle is soft by poking a table knife into the centre – it should slide in easily. If it’s not quite done, continue to cook for a minute at a time.
For the cheddar and jalapeño topping, mix the cheese, tomato and jalapeño slices, split the potato and spoon the cheese mixture on top.
For the smashed avocado topping, mash the avocado with the lime or lemon juice, salt and pepper. Split the potato, spoon in the avocado mixture and scatter with the seeds or your choice of seasoning.
For the curried beans topping, heat the beans with the curry powder until hot but not boiling. Split the potato and pile on the beans. Top with dollops of yoghurt and lime pickle, if using.
Recipe Tips
Small potatoes, around 225g/8oz each, will be ready in 40 minutes. Large potatoes, around 350g/12oz each, will take 45–50 minutes to get soft inside.
You can speed up the cooking by microwaving your jacket potatoes first. Microwave on high power for four minutes, turn the potato over, and microwave for another four minutes. (If you are cooking two potatoes, you may need to microwave them for an extra 2 minutes.) Then cook in the air-fryer for 10 minutes to crisp up.
Look for potatoes labelled as bakers, or a floury variety, such as King Edward, Maris Piper, Vivaldi or Estima.
Student
Recipes
Related Recipes
