If don’t want to turn your oven on but are still craving that crispy-yet-fluffy texture that a microwave jacket potato just won’t give you, then this is the recipe for you. Ready in less time compared to cooking in the oven, you’ll be wondering why you haven’t been making them this way all along!
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Yields:
2 serving(s)
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Ingredients
2
large floury/baking potatoes, roughly 200g each
Butter, to serve
Directions
Step 1Preheat the air fryer to 160°C. Prick the potatoes all over with a fork and place in the air fryer basket. Cook for 20min, until the skins are still pale brown but starting to go crispy.
Step 2 Up the air fryer temperature to 200°C and continue to cook the potatoes for 20min, until the skin is crispy and the insides are fluffy.
Step 3Slice the potatoes in 1/2, or cut a cross in the top. Slather over the butter and season well. Top with your favourite toppings.
TIPs We like to serve our potatoes with our cheat’s chilli, but all the classic toppings such as tuna mayo and baked beans also work well. And, of course, it goes without saying: grate over lashings of mature Cheddar cheese to serve.
The potatoes are cooked at a low temperature to start with, to prevent the skins from burning before the middle is cooked through, so don’t be tempted to turn it up.
If you like, once the potatoes are cooked, you could scrape out the middle and mix it with a little cream cheese, dried mixed herbs and plenty of seasoning. Spoon back into the potato skin, top with grated cheese and return to the air fryer for 5min, until golden.
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
