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Air-fryer baked potato recipe

Air-fryer baked potato recipe

134 ratings

A staple for many, the humble jacket potato can be made more quickly in the air-fryer than the oven and gets that delicious crisp you don’t find in the microwave. See method

  • Serves 2
  • 5 mins to prepare and 35 mins to cook
  • 580 calories / serving


  • 2 medium baking potatoes, about 200g each
  • spray oil
  • salt
  • 30g butter, to serve

Pesto chicken filling

  • 3 tbsp mayonnaise
  • 1 tbsp classic green pesto
  • 180g roast sliced chicken breast
  • 80g mixed leaf salad

Each serving contains

  • Energy

  • Fat

    34g 48%
  • Saturates

    10g 50%
  • Sugars

    2g 2%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 33.3g Protein 33.9g Fibre 4.1g


1. Preheat the air-fryer to 200°c.

2. Wash the potatoes and pat dry. Pierce a few times with a sharp knife and spritz all over with the spray oil. Sprinkle with salt and rub to coat.

3. Put the potatoes into the air-fryer and cook for 20 mins, then turn and cook for another 10-15mins, until a knife goes through easily.

4. Lift out of the air-fryer and allow to cool for 5 mins. Cut across the top and push the sides in to fluff the potato in the centre.

5. Add butter and your chosen filling before serving.

6. For the pesto chicken, mix the mayo and pesto and season well with black pepper. Tear the chicken breast into small pieces and stir through until well coated.

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