Go Back
–+ servings

Jacket Potato in Air Fryer Recipe

Pocker Emily
Jacket potato in air fryer with butter and chives beside a whole baked potato
Save
Crisp-skinned russet potatoes with fluffy centers, finished with optional butter and chives. Start checking early and let tenderness, not the clock alone, decide when they are ready.
Estimated Recipe CostEstimated US$1 for the 2-potato recipe; optional toppings extra
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 2 potatoes
Course: Side Dish
Cuisine: American
Calories: 218
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Potatoes
  • 2 medium russet potatoes 8 ounces (225 g) each; scrubbed and thoroughly dried
  • 2 teaspoons olive oil
  • 1/4 teaspoon fine salt
Optional finishing touches
  • 2 teaspoons butter optional
  • 2 teaspoons chopped fresh chives optional
  • freshly ground black pepper to taste, optional

Equipment

  • 1 Basket-style air fryer large enough for two potatoes with space between
  • 1 Fork
  • 1 Tongs
  • 1 Instant-read thermometer optional

Instructions
 

  1. Preheat a basket-style air fryer to 400°F (200°C), following its manufacturer's instructions. Scrub the potatoes under running water, dry thoroughly, then prick each in several places with a fork.
  2. Rub the potatoes with olive oil and sprinkle with salt. Set them directly in the basket in one layer, with room for air to circulate. Do not wrap in foil.
  3. Cook for 40–50 minutes, turning carefully with tongs halfway through. Begin checking at 35 minutes. A thin knife should slide easily through the center; if you use a thermometer, look for about 205–210°F (96–99°C) for a fluffy texture. Add 5-minute intervals as needed; larger potatoes and different machines may take longer.
  4. Transfer with tongs to plates and let stand until safe to handle. Split lengthwise, gently fluff the center with a fork, and add the optional butter, chives and pepper. Serve promptly for the crispest skin.

Nutrition

Calories: 218kcalCarbohydrates: 40.7gProtein: 4.8gFat: 4.9gSaturated Fat: 0.7gSodium: 306mgPotassium: 938mgFiber: 2.9gSugar: 1.4g

Video

Notes

Nutrition is an estimate per potato, calculated from 225 g raw russet potato with skin, 1 teaspoon olive oil and half the recipe's salt; optional toppings are excluded. Actual values vary with potato size, ingredient brands and how much oil and salt stay on the skin. Cook time depends on potato size and your air fryer. Estimated cost excludes optional toppings and varies by store. Refrigerate leftovers within 2 hours (1 hour above 90°F/32°C) at 40°F/4°C or below. Use within 3–4 days and reheat to 165°F/74°C. Instructional video: Eating on a Dime demonstrates the same whole-potato air-fryer technique with a different batch size and seasoning amount.

Tried this recipe?

Let us know how it turned out!