For garnishing: coleslaw, tinned tuna fish, baked beans, cheese etc.
Pre-heat the oven to gas mark 5, 375°F (190°C).
First you need to wash the potatoes and dry them very thoroughly.
Next, prick the skins a few times with a fork, then put a few drops of oil over each one and rub it all over the skin. After that, rub in some crushed salt – this will draw out the moisture from the skin and, together with the oil, provide more crunchiness.
Now wrap them in separately in foil and place the potatoes straight on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are really crisp.
When you are ready to serve, slit each potato in half lengthways and top with the butter, seasoning and your choice of garnishing.
Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly, so don’t let them hang around.