Rice, Pasta & Potatoes
How to cook a jacket potato
Simple guide to cooking jacket potatoes in the oven or air fryer, with crispy skin, fluffy middle and easy topping ideas.
At a glance
Quick answer
Prick a medium baking potato, rub with a little oil and salt, then bake directly on the oven shelf at 220°C/200°C fan for 60–80 minutes. It is ready when the skin is crisp and a skewer slides easily through the centre.
Oven method
Scrub and dry the potato, prick it a few times and rub lightly with oil and salt. Bake directly on the shelf with a tray beneath until crisp and completely soft.
Air fryer method
Prepare in the same way and air fry around 200°C for 40–55 minutes, turning halfway. Large potatoes need longer.
How to get crispy skin
Dry skin and direct heat matter. Do not wrap in foil, which traps steam. Split the potato as soon as it is cooked so excess steam escapes.
Easy toppings for one or two
Try butter and cheddar, beans, tuna and sweetcorn, leftover chilli or cottage cheese with spring onion. Put toppings in small bowls so each person can choose.
What to do with leftovers
Cool promptly and refrigerate. Reheat until steaming hot, or scoop out the middle for fishcakes and crisp the skins separately. Do not leave foil-wrapped potatoes at room temperature.
Common mistakes
Waxy potatoes do not become as fluffy as floury baking varieties. Foil softens skin, and an undercooked centre stays dense.
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Frequently asked questions
Should I wrap a jacket potato in foil?
No if you want crisp skin; foil traps steam and softens it.
How do I know it is ready?
The skin is crisp and a skewer slides through the centre without resistance.