Jacket Potato

1. Scrub the large potatoes well and dry them – they bake in their skins.

2. Prick them 6-8 times with a fork so the steam can escape.

3. Rub with a little oil and plenty of salt – that is what crisps the skin.

4. Bake directly on the oven shelf at 200°C for 60-70 minutes until the skin is firm and the inside fluffy.

5. Cut a cross in the top and push from both ends to open them up.

6. Fluff the insides with a fork, then fill with butter, grated cheddar and soured cream, and scatter with spring onion.

Tip: Never wrap them in foil – they steam and the skin never crisps. A British lunchtime classic, filling enough to stand alone.