Jacket Potato or Baked Potato

Wash the potatoes and dry them very thoroughly with a cloth, then leave them aside to dry as much as possible. Next, prick the skins a few times with a fork, then put a few drops of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt – this will draw out the moisture from the skin and, together with the oil, provide more crunchiness.

Now place the potatoes straight on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are really crisp.

When you are ready to serve, slit each potato in half lengthways and top with the butter and seasoning. You can also add baked beans and lots of cheese to it. Serve immediately with fresh salad because, after you remove jacket potatoes from the oven, they lose their crispness very quickly, so don't let them hang around.