Baked Potato in a Microwave and Air Fryer

The microwave does the slow part fast. The air fryer gives you the skin a microwave can't. Use your thermometer as the final word.

What do I need?

• A firm russet. K-State calls russets the best choice for baking.
• A fork or paring knife, a little oil and salt
• A food thermometer
• Oven mitts
• The accessory chart in your manual, if you use a combo

What are the steps?

1. Wash, dry and pierce

   Choose a firm russet. Wash it, dry it and pierce it all over. Panasonic's manual says 6 times with a fork. Do not skip this: manuals warn that unpierced potatoes can burst.

2. Start it in the microwave

   Use your microwave's potato setting or a short run on high, with no rack your manual excludes from this mode. Turn the potato when the oven tells you to. Time depends on its size and your wattage.

3. Change the accessories

   If you use one combo, set up the air fry accessories now. Use oven mitts, because the potato is hot and steam can escape from the holes.

4. Air fry at 400°F until 205°F inside

   Potatoes USA uses a preheated air fryer at 400°F for 30 minutes or until 205°F without a microwave start, so check sooner after one. Take the potato out to test the middle with a food thermometer.

5. Oil, salt and a final crisp

   Brush the skin with oil and season it with salt. Return it to the air fryer for 1 to 2 minutes.

6. Cool slightly, then open

   Let it cool for a moment before you slice it. Refrigerate leftovers without foil.

If a full potato program already brought the middle to 205°F, go straight to the oil and crisp step.

What changes in a combo?

The air fry stage is where combos differ. See how to use a combo for modes in general.

Panasonic's Potatoes program lines the glass tray with a paper towel, for microwave use only. Its air fry column rules paper towels out, so take it out before you switch modes. The wire rack and basket stay out of microwave mode on that model. See metal and foil.

Buy potatoes of a similar size for a batch. Then they finish close together, and you only need to test the largest.

What mistakes should I avoid?

1. Not piercing. Panasonic says foods with nonporous skins must be pierced before microwaving, or they can explode.
2. Using an old, dry potato. Panasonic warns dry or old potatoes can cause a fire. Stay at the oven.
3. Oiling too soon. Add oil and salt at the end, for the last 1 to 2 minutes.
4. Crowding. Space helps hot air reach the skin. If skins stay soft, see why air fry is not crispy.
5. Trusting a timer from another appliance. Basket air fryers and bigger combos need not match. See time conversion.

Is the microwave start worth it?

It saves time, which is why Potatoes USA suggests it. We found no controlled comparison of skin or texture against an air fryer alone, or between a combo and a basket fryer. See combo versus basket air fryer.

On health, the FDA says microwaving whole potatoes with the skin on does not produce acrylamide, while baking a whole potato produces some. It also says brown areas on cut potatoes hold more. See whether an air fryer is healthier.

How do I store leftovers?

K-State says take off any foil before you refrigerate a baked potato, to avoid the risk of botulism. It warns against leaving foil-wrapped potatoes at room temperature for more than two hours. Keep uncooked potatoes in a cool, dry, dark place, not the fridge. The FDA adds that fridge storage can increase acrylamide during cooking.

Want one appliance for both stages?

A combo saves you carrying a hot potato across the kitchen. See the best combos. Afterward, clean the inside well if oil dripped.