Mashed, boiled, fried or baked, the humble potato has been a staple in British cuisine for years, offering versatility and great taste. Jacket potatoes, also known as a baked potato, are tasty and delicious, not to mention they can be topped with almost anything.

Mimi Morley, senior recipe development manager from HelloFresh, has shared common mistakes to avoid making when baking a jacket potato, as well as how to make them tastier. The expert said: "Before you can achieve the perfectly crisp exterior and fluffy insides that make a jacket so delicious, the experts warn to not skip the all-important preparation.

"Firstly, wash your by rinsing under cold water and scrub 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 achieving an "extra crispy skin".

The food expert recommended pricking the vegetables all over with a fork or with a knife.

She added: "Just be sure to lay the potato flat on a surface to avoid any accidents. You want each poke to be a few centimetres into the potato to help steam escape when cooking."

When it comes to seasoning, keep it simple with a drizzle of olive oil and some salt flakes before cooking.

The experts said it's important not to overcomplicate the seasoning of a spud, as this can be added to the topping.

According to the pro, wrapping your potato in tin foil could lead to a "soggy skin" due to trapped moisture and steam.

For "best results", lay it flat on an oven tray, in the air fryer or even in the microwave.

While everyone has their preferred cooking method, Mimi recommended opting for the microwave, followed by crisping it up in the air fryer or oven.

She noted: "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."

Popular topping options include butter, beans and cheese, as well as chilli con carne or cheese and tuna.