Jacket potatoes are my go-to choice on days when I fancy something simple for lunch or dinner. I'm always on the lookout for new ways to cook this much-loved vegetable to achieve a crunchy, tasty result. Previously, I've tried preparing a jacket potato in the microwave and followed a chef's air-fryer method – both delivering impressive outcomes.
On this occasion, I went back to using my oven but covered the potato in a single ingredient loved by Chef Sylvia Fountaine, culinary authority and founder of Feasting at Home. In her recipe, she maintains it's all about the salt – and not just standard table salt, but either sea or kosher salt.
I opted for sea salt and found that my jacket potato came out of the oven considerably more flavoursome and crunchier than normal.
The logic behind using salt is that it naturally draws out moisture, eliminating excess water and allowing the skin to crisp up beautifully, creating a delectable crust without the potato turning tough.
Along with the salt, you'll only require some oil. I discovered that extra-virgin olive oil performs especially well, providing a superior taste to the final result.
The most difficult aspect of this jacket potato technique was simply being patient while it cooked, but it was entirely worthwhile. The salt crust on the skin substantially improved the potato's flavour.
How to make jacket potatoes more flavoursome and crunchier
I punctured the potato at least three times using a fork to let the steam escape, stopping it from exploding in the oven. I then coated it in extra-virgin olive oil, making sure the whole potato was thoroughly covered, before giving it a generous rub with sea salt.
While I would ordinarily wrap a potato in tin foil before placing it in the oven, the chef advised against this, recommending that it be placed directly on a baking tray in the middle of the oven.
The chef noted that covering the potato with foil traps moisture, resulting in a soggy texture. I kept the potato in the oven for the suggested hour; however, I found it needed a further 15 minutes.
To guarantee my baked potatoes achieved a "fluffy, not gummy" texture inside, I immediately cut into them with a knife to release the trapped steam.
Once they're beautifully golden on top, turn off the oven but leave the potatoes inside for a further five minutes - this will give their skin an extra crispy finish.
When you finally remove your tray, you'll be met with the crispiest, most delicious baked potatoes you've ever created.
For the finishing touch, I gently squeezed the piping hot potato using a tea towel, loosened the inside with a fork and added a generous helping of butter. While I kept mine relatively simple, there is no shortage of ways to enhance a baked potato. Mary Berry has three "posh fillings" that she loves.