Baked potatoes can be jazzed up in so many ways when it comes to fillings like cheese and beans, tuna mayo or the classic butter and cheese. I'm always experimenting with new ways to achieve that perfect crispy skin and fluffy interior. I've tried microwaving them and even following an air-fryer recipe from a renowned chef - both methods were successful.

This time, however, I decided to stick to the traditional oven-baking method, but with a twist inspired by Chef Sylvia Fountaine, the cooking genius behind Feasting at Home. According to her, the secret ingredient for the perfect baked potato recipe is salt-not just any salt, but sea or kosher salt. I chose sea salt and was delighted to find that it resulted in a tastier, crispier spud. The logic behind using salt is its natural absorbency, which helps to draw out excess moisture from the potato skin, allowing it to crisp up beautifully without hardening.

In addition to salt, you'll need some oil. I found that extra-virgin olive oil added a lovely depth of flavour.

The most challenging part of this process was the waiting game, but the result was well worth it. The salty crust enhanced the potato's natural taste significantly.

Firstly, pierce the potato with a fork at least three times to allow steam to escape and prevent it from bursting in the oven's heat.

I then drizzled extra virgin olive oil over it, ensuring the entire potato was coated and gave it a thorough rub with some sea salt.

Whilst I would typically wrap a potato in tin foil before placing it in the oven, the chef advised against this and simply recommended popping it on a baking tray in the centre of the oven.

The chef explained that wrapping the potato in foil traps steam, resulting in a soggy outcome.

I left the potato in the oven for an hour as recommended; however, I discovered that it required an additional 15 minutes.

To ensure my baked potatoes had a "fluffy, not gummy" interior texture, I made an immediate cut with a knife to release the residual steam.

Once they're beautifully golden on top, turn off the oven but leave the potatoes inside for an extra five minutes-this will give their skin an additional crispy edge.

When you finally retrieve your tray, you'll be greeted with the crispiest, most delicious baked potatoes you've ever conjured up.

For the finishing touch, I gave the piping hot potato a gentle squeeze with a tea towel, fluffed the inside with a fork and piled on some butter.

While I just kept mine quite plain, there are so many options to jazz up a baked potato. Mary Berry has three "posh fillings" that she loves.