oven jacket

I took it upon myself to run the ultimate jacket potato (or baked potato if you’re in the US) experiment and finally confirm which cooking method reigns supreme. Nobody asked me to do this, but I needed answers. The spud community deserves clarity.

I narrowed it down to the three most common methods: oven, air fryer, and microwave. Sure, there are other ways (hello slow cooker fans), but these are the big hitters. I scored each on appearance, crispiness, fluffiness, flavour, and speed. Time to find out who gets the golden potato crown…

PLUS – You can watch me put them to the test over on my YouTube channel, where I also make plenty of other potato-based wonders — including an entire Christmas series if you’re feeling extra organised and want to smash xmas dinner this year.

jacket potato

Before you get going…

1. Potato type matters
For the fluffiest jackets, go for floury potatoes like Maris Piper or King Edward (UK) or Russet (US). They have a higher starch content, which means a softer centre. Waxy potatoes have the potential to go a bit hard and rubbery.

2. Size isn’t everything… but it does change cooking time
Bigger spuds = longer cooking time, but they also give you more fluffy interior to work with. If you’re in a rush, opt for medium-sized potatoes and keep an eye on your timings.

3. Don’t skip the prick
Piercing with a fork isn’t just for fun — it allows steam to escape and prevents your potato from exploding like a carb-filled grenade in your oven/microwave, plus it helps enhance the fluffiness and crispiness.

4. Oil and salt = flavour sensation 
Rubbing the skin with oil (veg or olive) and a generous coating of salt before cooking will give you that golden, crackly crust. Think of it like giving your potato a crispy jacket to match the name. I even make a salt-baked jacket, which you can try yourself if you wanna truly be extra about it.

5. Rest before serving
When your spud comes out of the oven/air fryer/microwave, let it sit for 2–3 minutes before cutting open. This helps the starches relax, keeping the inside fluffier for longer.

OVEN

The classic. The icon. The generational favourite. Most of us have one, so it’s the obvious place to start. The oven gives consistently great results and, in my opinion, unbeatable crispiness. The only drawback? Time. Obviously amazing if you’re working from home and can let it do its thing, but if you’re hungry now, it’s not the fastest option.

METHOD

  1. Preheat oven to 200°C / 400°F.

  2. Pierce potatoes with a fork, rub with oil, and season generously with salt.

  3. Place directly on the oven rack (not a tray) for 40–50 minutes, until cooked through and crisp.

Top tip: The rack allows air to circulate, giving a more even, all-round crisp.

THE RESULTS

  • Appearance 5/5
  • Crispiness 5/5
  • Fluffiness 4/5
  • Flavour 5/5
  • Speed 2/5

OVERALL: 4.57*

oven jacket

AIR FRYER

I’m a big air fryer fan — it’s one of my favourite chip-making tools. Thanks to its circulating heat, it delivers a golden, crispy finish in less time than an oven. For jackets, I cheat slightly by pre-softening the potatoes in the microwave first. Without this step, big spuds risk burning on the outside before they’re cooked through, which nobody wants! Still, it’s a time saving  and more energy efficient way to get that jacket potato on your plate.

METHOD

  1. Pierce potatoes with a fork, rub with oil, and season with salt.

  2. Microwave for 10 minutes to soften.

  3. Air fry at 170°C / 325°F for 25–30 minutes, until golden and cooked through.

THE RESULTS

  • Appearance 4/5
  • Crispiness 3/5
  • Fluffiness 5/5
  • Flavour 5/5
  • Speed 4/5

OVERALL: 4*

air fryer jacket

MICROWAVE

Arguably the easiest method – it’s because two steps – but is it the best? No. I think we all saw that one coming. Let’s face it, sometimes good things come to those who wait, and that rings very true in this scenario. What you gain in speed, you lose in texture. The skin stays soft, parts of the potato can overcook and harden, and the inside can feel… gluey? Gelatinous? I’m still searching for the right word. Let’s just say it’s not the fluffy cloud you’re hoping for. That said, it works in an emergency when time is the only thing you care about.

METHOD

  1. Pierce your spuds with a fork, cover in oil and season with salt
  2. Place in the microwave for 12 mins (or until cooked through)

THE RESULTS

Appearance 2.5/5

Crispiness 1/5

Fluffiness 3/5

Flavour 3/5

Speed 5/5

OVERALL: 2*

microwave jacket

CONCLUSION

Much like my Year 10 English essays, here is my well-informed conclusion: the oven takes the win. Crispiness is king (queen) for me. That said, the air fryer was a very close second — and if you’re looking to save a bit of electricity and time, it’s a solid option (especially with no preheating).

Let me know your favourite method in the comments — and if you want me to test more unusual cooking methods, I’ll happily head back into the kitchen for more potato-based experiments.

*Scores not based on accurate calculations, just my opinions x