Proof that the basics still matter
Jacket potatoes punch well above their weight. There’s no Michelin star technique here, no cordon bleu training, and certainly no molecular gastronomy — just the result of doing the basics properly.
Cooking a good jacket potato is a bit like playing chess: easy to learn, difficult to do well. You can get by with a microwave. Oven baking is better. Low and slow is better still. But perhaps the best method combines two techniques — pressure cooking first, followed by oil, salt, and air frying — producing a crisp, savoury skin wrapped around soft, fluffy, deeply comforting flesh.
This is where the kit we carry genuinely earns its place. Enter the Instant Pot Duo Crisp.
What follows is the method that reliably produces some of the best jacket potatoes we’ve had, whether parked beside a beach, a lake, or simply at home for the evening.
Ingredients (Serves Two)
- 2 medium–large potatoes (Maris Piper are ideal, though any variety works)
- Olive oil, for coating
- Generous pinch of salt
- 400 ml water
- Butter, to serve
Method
Prepare the potatoes
Wash thoroughly and prick all over with a fork or knife. Lightly coat with olive oil and sprinkle with salt.
Pressure cook
Pour 400 ml of water into the Instant Pot bowl. Place the potatoes on a trivet, ensuring they sit above — not in — the water.
Fit the pressure cooker lid and cook on High Pressure for:
- 20 minutes for medium–large potatoes
- 25 minutes for larger ones
Keep the vent closed. Allow a 10-minute natural release, then carefully release any remaining steam.
Remove the potatoes and discard the water.
Air fry for crispness
Coat the potatoes again with olive oil and another pinch of salt.
Position the trivet halfway up the pot and return the potatoes. Fit the air fryer lid and cook on Air Fry for 20 minutes, turning halfway through, until the skins are crisp and golden.
Rest and serve
Allow the potatoes to rest for five minutes before slicing lengthways and gently opening them out. Add a generous knob of butter and season if needed.
Serve with the topping of your choice. A simple side salad makes an excellent accompaniment.
Favourite Toppings (in no order)
- Tuna mayonnaise
- Cheese and baked beans
- Slow-cooked ragù
- Chilli
A small lesson from a large potato
Pressure cooking cooks the potato evenly from the inside out, creating a soft, fluffy texture. Air frying then removes surface moisture, giving the crisp skin normally achieved only through long oven baking — but with far less time and energy.
It’s a reminder that good cooking rarely depends on complexity. More often, it’s about understanding process and letting simple ingredients do what they were always capable of doing.
