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Actifry Jacket Potatoes | Baked Potatoes

by Helen
Actifry Jacket Potato Baked

Actifry jacket potatoes – perfectly crispy skins with fluffy, delicious insides!

As you all know by now, I use my Actifry for way more than chips and roast potatoes! I don’t have a microwave in my kitchen, so cooking a jacket potato (known as a Baked Potato in the USA) is a chore which takes a few hours in the oven.

Recently though, I’ve found an amazing way to cook a jacket potato in less than an hour, with a perfectly crispy skin and fluffy inside – to cook the jacket potato in the Actifry! 

It’s a super simple recipe, which can be done easily – even by the kids if you’re having a night off from cooking! 

Actifry Jacket Potato Baked

Top these delicious Actifry jacket potatoes with your favourite toppings (beans, tuna, sour cream – anything!). 

How to make Jacket Potatoes (Baked Potatoes) in the Actifry

Scroll down for recipe and ingredient card 

1. Choose your potatoes – I tend to choose ones which are about the size of my palm 
Actifry Jacket Potato Baked

2. Stab the potaotes all over with a fork to create small holes
Actifry Jacket Potato Baked

3. Place the potatoes in the Actifry and brush with oil
Actifry Jacket Potato Baked

4. Close the Actifry lid and cook for 25 minutes (with the paddle removed)

5. After 25 minutes, open the lid and turn the potatoes over 
Actifry Jacket Potato Baked

6. Close the lid and cook for a further 25 minutes 

7. After the final 25 minutes (50 minutes cooking time total) the potatoes should be crispy outside and fluffy inside, test this by poking with a fork
Actifry Jacket Potato Baked

8. Using a sharp knife, slice the top of each potato
Actifry Jacket Potato Baked

9. Fluff the insides using a fork – and add a little butter (optional) 
Actifry Jacket Potato Baked

10. Top with your favourite toppings and enjoy! 
Actifry Jacket Potato Baked

Actifry Jacket Potatoes (Baked Potatoes)

Actifry Jacket Potatoes

You can make delicious, crispy jacket potatoes in your Actifry Air Cooker much quicker than in the oven!

Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes

Ingredients

  • Marris Piper Potatoes
  • Vegetable Oil

To Serve (Optional)

  • Butter
  • Salt

Instructions

  1. Stab the potatoes all over using a fork (to create some small holes)
  2. Place the potatoes int he Actifry (remove the paddle)
  3. Brush the potatoes all over with a layer of vegetable oil
  4. Close the Actifry lid and cook the potatoes for 25 minutes
  5. After 15 minutes, open the lid and turn the potatoes over the other way
  6. Close the lid and cook for a further 25 minutes
  7. After the final 25 minues (50 minutes total cooking time) the potatoes should be soft inside when stabbed with a knife - if not, cook for a little longer
  8. Once cooked as you like, slice the potatoes and add a blob of butter (optional - but it makes the inside really nice and creamy!)
  9. Top with your favourite fillings and enjoy!

Notes

I usually portion 1 1/2 - 2 potatoes per person (we're using Marris Piper potatoes here, which are smaller than usual 'Baking Potatoes')

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4 comments

Ruby Daly 4th January 2020 - 11:41 am

I was not sure about the jkts in actifry but thanx to u i tried them last nite . So pleased with the outcome . Delicious xx

Reply
Helen 4th January 2020 - 5:39 pm

So glad you enjoyed them Ruby! 😀

Reply
Jed 9th May 2020 - 8:39 pm

Yeah…..this doesn’t work all that well. Takes at least 20 more minutes.
Also the recipe doesn’t mention cooking temperature; I turned mine on full but it still wasn’t enough.

Reply
Hint of Helen 10th May 2020 - 9:32 am

Hi Jed, thanks for the feedback – I’ll add some notes in re: cooking times. It’s tricky with potatoes as they’re all different sizes, I used Maris Pipers rather than larger baking potatoes so this can definitely be the reason for the difference in cooking times. I don’t tend to specify a temp with my older recipes (as I used to have an ‘original’ Actifry at the time which doesn’t have a temperate control). These are baked at 180C, which allows the inside to cook before the skin gets too crisp 🙂
Thanks, Helen

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