Baked potatoes will have 'extra crispy skin' with 1 simple step expert urges 'not to skip'

Potatoes are a kitchen staple that is easily transformed into a delectable dish by many different methods like boiling, frying, mashing, or . Yet, it's the jacket potato, oven-baked, sliced open, and brimming with a scrumptious topping, that remains a firm favourite. While the filling is key to the dish's success, perfecting the potato itself is crucial.

Culinary experts contend that the ideal jacket potato should boast a crispy exterior paired with a soft, fluffy interior. However, striking the right balance to achieve this texture can be tricky; overcooking in pursuit of a crispy skin often leads to a dry, hard centre.

However, there's a straightforward trick for consistently crispy skins, and it lies in the potato's prep rather than its cooking time.

For that enviable crispy skin, start by washing the potatoes in cold water to remove any soil, then ensure they're completely dried. Moisture left on the potato before baking hampers the skin from crisping up beautifully.

Mimi Morley, senior recipe development manager at HelloFresh, advised: "Before you can achieve the perfectly crisp exterior and fluffy insides that make a jacket potato so delicious, do not skip the all-important preparation.

"Firstly, wash your potatoes by rinsing them under cold water and scrubbing them with either your hands or a brush to remove any dirt. Once you've done this, make sure to thoroughly dry the potato all over - this is the trick to getting an extra crispy skin."

Once the potatoes are washed and dried, culinary experts suggest piercing their surface with a fork before starting the bake, which allows steam to escape, followed by a drizzle of olive oil and a sprinkle of salt for an added taste boost and that moisture-sapping crisp factor.

Salting your tatties pre-baking doesn't just elevate the flavour, it's also a clever technique to draw out water, laying the groundwork for that delightfully crunchy jacket.

Despite many wrapping their potato in foil before baking, Mimi advised against this as she claimed that it "could lead to a soggy skin due to trapped moisture and steam".

Instead she recommends starting off the cooking process in the microwave, then either putting them in the oven or air fryer for that ultimate golden crunch on the outside.

Mimi explained: "This will ensure the soft, fluffy insides are kept hydrated, while the skin turns crispy, thanks to the fan circulating hot air around the potato."