Jacket potatoes are a favorite food. We eat them for lunch or dinner. We add cheese, beans, or tuna to them.

It's hard to make jacket potatoes crispy on the outside and soft on the inside.

The problem with jacket potatoes is making the skin crispy. It takes a long time in the oven and can be chewy.

Using a microwave makes it faster, but the skin can be soft.

I love baked potatoes and have tried many recipes. I use one method that always works.

I use fine sea salt to get the best results.

I make crispy potatoes without oil by salting the skin and using the air fryer.

I put one potato in the microwave for about eight minutes, until it's a little soft.

Then I rub salt on the skin and put it in the air fryer for about eight minutes.

The salt helps the skin dry and crisp up quickly.

I like sea salt because it's coarser and doesn't dissolve quickly. I choose baking potatoes from the supermarket.

The salt makes the potato crispy and delicious.

Baking potatoes are a good choice and cost about 89p for four.

As the potato cooks, it gets a nice crunch without butter or oil.

When it's done, I score the top and squeeze the sides to make the inside fluffy.

Then I mash the inside with a fork, add butter and my favorite filling, and enjoy the crispy potato.