Baked potatoes take forever in the oven. Using the Thermomix® and air fryer together, they are ready in under an hour: the Thermomix® pre-cooks the potatoes in the Varoma for 20 minutes, and the air fryer makes the skin genuinely crispy in 35 to 40 minutes. This gives us a crisp exterior and a soft, fluffy interior that the oven alone rarely achieves.
We use medium-sized waxy or all-purpose potatoes, ideally between 200 and 250 g each. Larger potatoes either need longer in the Varoma or we halve the steaming time and extend the air fryer time. We have put together a seasonal potato guide with the best varieties by season.
Baked Potatoes with the Thermomix® and Air Fryer
Ingredients 0 / 8 ✓
- 4 piece potatoes approx. 220 g each, waxy or all-purpose, e.g. Belana or Laura
- 500 ml water for the Varoma steam
- 2 tbsp olive oil
- 1 tsp coarse sea salt
- 1 tsp sweet smoked paprika
- 200 g soured cream for the filling
- 2 piece spring onions sliced into rings, for the filling
- salt and pepper to taste
Instructions 0 / 4
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1
Pre-cook the potatoes in the Varoma.
Wash the potatoes, pat dry and pierce several times with a toothpick or fork. Pour 500 ml water into the mixing bowl. Place the potatoes in the Varoma tray and set the Varoma in position. Cook for 20 min / Varoma / speed 1.
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2
Oil and season the potatoes.
Remove the potatoes and immediately rub with olive oil. Sprinkle with sea salt and paprika. Transfer straight into the preheated air fryer without delay.
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3
Crisp up in the air fryer.
Preheat the air fryer to 200 °C for at least 3 minutes. Place the potatoes in the basket without touching each other. Cook for 35 to 40 minutes at 200 °C. Turn them once after 20 minutes. The skin is ready when it gives slightly under gentle pressure and is golden to dark brown.
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4
Serve.
Cut the potatoes lengthways, press them open slightly and serve with soured cream and spring onions.
How to get perfect baked potatoes in the air fryer
The most common mistake: putting potatoes straight from the fridge into the air fryer. The skin burns before the inside is cooked through. That is why we always pre-cook in the Varoma first. The potatoes must go straight into a fully preheated air fryer afterwards. Oiling them immediately after the Varoma step, while the skin is still moist and hot, gives the best adhesion for the salt and oil.
Our tips
- Adjust the Varoma time: Potatoes over 250 g need 25 minutes in the Varoma. Under 180 g, 15 minutes is enough.
- Extra-crispy skin: For the last 5 minutes we increase the temperature to 210 °C. The skin splits slightly and becomes even crispier.
- Filling variations: Cream cheese with chives, tuna with capers, or simply butter and Fleur de Sel.
- Leftovers: Reheat halved baked potatoes the next day at 180 °C for 8 minutes in the air fryer to get them crispy again.
Find all our other recipes, cooking times and combinations in our Thermomix® and air fryer guide.
Looking for the cooking time for a different dish? Our big air fryer cooking times table has the temperature and time for over 30 dishes at a glance.
