Air fryer loaded jacket potatoes

From saag aloo to tuna melt, these air fryer loaded jacket potatoes will transform your midweek dinners. Save time and energy by cooking them in the microwave and finishing in the air fryer.

Why You’ll Love This Recipe

• Three delicious fillings in one recipe – Choose from saag aloo, tuna melt, or cheesy leek depending on your mood.
• Faster than traditional jacket potatoes – The microwave and air fryer combination saves both time and energy.
• Perfect crispy skins – Air frying creates golden, crunchy potato skins without needing a long oven bake.
• Great for busy weeknights – Simple ingredients and straightforward steps make dinner easy.
• Family-friendly options – There’s a filling to suit different tastes and preferences.
• Budget-friendly meal – Uses affordable everyday ingredients while delivering plenty of flavor.
• Customizable – Easily adapt the fillings or add your favorite toppings.
• Comfort food with a twist – Classic jacket potatoes transformed into satisfying loaded meals.

Ingredients

For the potatoes

• 2 large baking potatoes (per variation)
• spray oil

For the saag aloo jacket potatoes

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed or grated
• thumb-sized piece fresh root ginger, grated
• 1 red chilli, thinly sliced
• 1 tsp nigella seeds (optional)
• ½ tsp ground cumin
• 1 tsp ground turmeric
• 150g/5½oz frozen spinach, defrosted
• salt and freshly ground black pepper, to taste

For the tuna melt jacket potatoes

• 200g/7oz tinned tuna, drained
• 3 spring onions, finely sliced
• 4 tbsp mayonnaise
• small bunch chopped fresh parsley
• ½ lemon, juice only
• 20g/¾oz gherkin or cornichons, diced
• salt and freshly ground black pepper
• 50g/1¾oz cheddar, grated

For the herby cream cheese and leek jacket potatoes

• 1 leek, thinly sliced
• 25g/1oz butter
• 80g/2¾oz garlic and herb cream cheese
• 1 tsp wholegrain mustard
• salt and freshly ground black pepper
• 75g/2½oz cheddar

Method

For the potatoes

Pierce the potatoes a couple of times with a sharp knife or fork. Cook for 15 minutes in an 800W microwave.

Once cooked, allow the potatoes to stand for 1 minute before cutting them in half. Using a spoon, scoop out the insides into a medium-sized bowl and leave to one side.

Take the skins and place them in the air fryer cut-side down and spray with a little oil spray. Cook at 180C for 7 minutes in the air fryer (alternatively preheat an oven to 180C/160C Fan/Gas 4 and cook for 10 minutes) while you prep the filling of your choice.

To make the saag aloo loaded jacket potatoes

Heat up the olive oil in a pan over a medium heat. Add the onion and cook for 3 minutes before adding the garlic, ginger and half of the red chilli. Cook for 1 more minute until fragrant.

Add the nigella seeds, cumin, turmeric, and salt and freshly ground black pepper to the pan and cook for 1 minute. Add this mixture to the bowl of potatoes along with the spinach, then taste and adjust the seasoning if needed.

Spoon the mixture into the potato skins and cook in the air fryer for 10 minutes, or under the grill for 15 minutes until golden-brown and crisp. Serve with the other half of the red chilli sprinkled over.

To make the tuna melt loaded jacket potatoes

Mix together all the tuna melt ingredients except the cheese in a bowl. Add the reserved scooped out potato. Taste and add more salt and pepper if necessary, and mix again. Spoon the tuna mixture back into the potato skins and top with the grated cheddar.

Place in the air fryer (or under a hot grill) and cook for about 8-10 minutes, or until the cheese has melted. Serve.

To make the cheesy leek loaded jacket potatoes

Melt the butter in a frying pan over a high heat. Tip the leeks into the hot pan and reduce the heat to medium. Cook the leeks until soft then season with salt and pepper.

Add the leeks, cream cheese, mustard, and half of the cheddar to the scooped out potato in a bowl and give it a good mix. Scoop the filling into the potato skins and sprinkle with the rest of the cheddar.

Return to the air fryer and cook for 10 minutes (or in the oven as per instructions above) and cook for 15 minutes, or until the cheese has melted and gone slightly golden-brown. Serve.

Recipe tips

If you are cooking 1 potato, cook for 7 minutes at 800W.