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Jacket Potato in Air Fryer Recipe

Emily Parker
Jacket potato in air fryer split open with butter and black pepper
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Unwrapped russet potatoes with crisp salted skins and fluffy centers. Use the knife test to check doneness; timing varies with size and air fryer.
Estimated Recipe CostEstimated USD $1.00 for the whole recipe (2 servings), including butter; local prices vary.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 2 potatoes
Course: Side Dish
Cuisine: American
Calories: 268
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Potatoes
  • 2 russet potatoes about 9 oz / 250 g each, scrubbed
  • 1 tsp olive oil
  • 0.25 tsp fine salt
  • 0.125 tsp black pepper
  • 1 tbsp unsalted butter 14 g, for serving

Equipment

  • Basket air fryer large enough to leave space between 2 potatoes
  • Fork
  • Tongs
  • Thin knife
  • Clean kitchen towel

Instructions
 

Air fry
  1. Scrub the potatoes under cool running water and dry them thoroughly with a clean towel. Preheat the air fryer to 400°F (200°C) according to its instructions.
  2. Prick each potato several times with a fork. Rub with the oil, then season with the salt. Place apart in the basket without foil.
  3. Air fry for 40–55 minutes, turning carefully halfway through with tongs. Start checking at 40 minutes. A thin knife should slide easily into the center; larger potatoes may need additional time.
  4. Split the tops carefully, protecting your hands from heat. Fluff the flesh with a fork and divide the butter and pepper between the two potatoes. Serve immediately.

Nutrition

Calories: 268kcalCarbohydrates: 45.3gProtein: 5.4gFat: 8.1gSaturated Fat: 3.9gCholesterol: 15mgSodium: 305mgPotassium: 1050mgFiber: 3.3gSugar: 1.6gCalcium: 35mgIron: 2.2mg

Video

Notes

Nutrition is an ingredient-based estimate per potato, using one 250 g raw russet with skin and half the measured oil, butter, salt and pepper. The calculation uses USDA russet potato data and USDA values for the other ingredients. It assumes all measured fat and seasoning is eaten; extra toppings are excluded. Actual portions and brands vary. Heat-sensitive vitamins are not estimated. Refrigerate leftovers promptly within 2 hours (1 hour above 90°F), use within 3–4 days, and reheat to 165°F. Video: In The Kitchen With Matt demonstrates the same air-fried potato technique; his seasonings are optional.

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