Air Fryer Baked Potatoes

We’ll take no arguments: there’s no other dish with the magnificence, elegance, and all-round versatility of the baked potato.

It’s the perfect WFH lunch. It’s a delicious vehicle for almost any toppings. It’s even good solo (with butter, obviously). Let’s be honest: what doesn’t taste good on a baked potato?

So we knew that we had to get this recipe right.

We checked into online forums and social groups to find out how people are making their air fryer baked potato. And we discovered a wide range of techniques.

Pricking or not pricking.

Oiling or not oiling.

Microwaving or not microwaving.

Then there was the Martha Stewart “slam”. Have you heard of it? Iconic US hostess, Martha Stewart, has always slammed her potatoes, saying it makes them extra fluffy inside. All you do is wait a few minutes after cooking, then pick up your potato with oven gloves or tea towel and slam it onto a worktop or clean surface.

We tried it out and thought the slammed potato was, in fact, fluffier – but only just. Try it yourself and tag us @KelenandWillian with your opinion!

Now, down to business. We managed to produce a perfect air fryer baked potato, crispy on the outside, soft inside, without firing up the energy-guzzling oven. We wanted to do it all in the air fryer because, you know, that’s kind of our thing. We were a bit worried about hard middles (who wants that, really?). But we’re pleased to say that the Clear Mini proved triumphant.

You can find the recipe for air fryer baked potato below. Here are our top tips for success:

-         👍   Pricking is important. This will help your potato to cook thoroughly. We pricked the potatoes with a fork several times BEFORE they went into the air fryer. Then we removed them after 30 minutes and stuck a fork into them again.

-        👍    Oil makes the skin crunchier. You only need about half a teaspoon to oil a potato and we think that’s worth it.

-       👍     You should try Martha Stewart’s signature “slam” at least once, because it’s fun.

The Perfect Air Fryer Baked Potato

Serves 1

1 potato (215-235g)
1tsp olive oil
Salt (optional)

1 - To bake potatoes in your air fryer, it’s important to prick them well – this allows heat to go in and steam to escape.

2 - We recommend rubbing a teaspoon of olive oil over your potato (we do this while holding it over the glass drawer!). The oil conducts heat and makes the skin crispy. Add salt if you like.

3 - Place your oiled potato in the middle of the crisper rack, inside the drawer.

4 -  Cook for 45-50 minutes at 200°C. Halfway through, slide open the drawer and prick the potato firmly again with a fork to ensure fluffy insides.
(Note: final cooking time depends on potato weight – start checking early).

SERVING SUGGESTIONS

If you’re adding a filling like cheese (or vegan alternative) to your baked potato then cut it open, mash, add cheese, and return to the air fryer for a couple of minutes to melt. Extra delicious. You could also cut your potato into wedges and put them into the silicone dish, top with cheese and spring onions, and air fry for 4-5 mins (inspired by Delia’s delicious recipe).

Our air fryer baked potatoes taste great with cold slices from an air fryer gammon joint (cook on the weekend and you’ll have it for the week!).

SHOW US YOUR POTATOES

Buttery? Cheesy? Loaded with bacon?  We want to see. Tag us in your most glorious air fryer baked potato pictures @KelenandWillian. We’ll round up our favourite shots in our stories every month. Let’s start a baked potato comeback together.