A classic British jacket potato with a crispy exterior and fluffy interior, topped with melted cheddar cheese, baked beans in tomato sauce, and butter. The two-stage cooking method—microwave then air fryer—delivers maximum texture contrast in minimal time.
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Pierce the baking potato several times with a knife.
Drizzle the potato with olive oil and rub it all over the skin. Season generously with garlic and herb salt and black pepper.
Microwave the potato on high for 5 minutes to par-cook it.
While the potato is in the microwave, preheat your air fryer to 180°C / 355°F.
Carefully remove the hot potato from the microwave and wrap it tightly in aluminum foil. Place it in the preheated air fryer and cook for 20 minutes.
While the potato cooks, prepare the toppings. Empty the can of baked beans into a microwave-safe bowl and season with crushed red pepper flakes and salt.
Microwave the beans for 1.5 minutes, then let them sit in the microwave. This helps the sauce thicken.
Grate the cheddar cheese and finely dice the red onion.
After 20 minutes, carefully open the foil on top of the potato to expose the skin. Increase the air fryer temperature to 200°C / 400°F and cook for another 10 minutes to make the skin crispy.
While the potato skin crisps, finish heating the beans in the microwave until they are piping hot (about another 1.5 minutes).
Remove the finished potato from the air fryer. Cut a cross on top and squeeze the sides to open it up.
Add butter to the hot potato, followed by a generous amount of black pepper and a layer of shredded cheese.
Pour the hot baked beans over the potato.
Top with the diced red onion and the remaining shredded cheese. Serve immediately.
Store leftover cooked potato in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 5–7 minutes, then add warm toppings.
Microwave · Air fryer
You can, but cooking time will be 35–45 minutes. The microwave shortens it to 10–15 minutes total by softening the potato first, then the air fryer crisps the skin.
Pierce it with a fork or knife; the inside should be tender and steam should release easily. The skin should be golden and crisp after air frying.
Cook the potato and store it in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 5–7 minutes, then top with beans and cheese and warm through.
Mild cheddar melts smoothly; sharp cheddar adds tang. Monterey Jack or mozzarella are good alternatives if cheddar isn't available.
Yes. Thaw slightly and warm gently in a pan before topping. Canned beans are quicker and don't require extra prep.
