Vinegar Salt Crispy-Skin Jacket Potatoes with Cheddar and Spring Onion

Difficulty: Easy | Prep: 5 min | Cook: 35 min | Total: 40 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian

A jacket potato lives or dies on the skin. Microwave first to cook the inside, then blast it in a hot oven with oil and Chooki's Vinegar Chicken Salt so the outside goes dark and crackly. That vinegar tang cuts straight through the melted cheddar and the sour cream, which is the whole point.

Step 1: Microwave

Prick each potato all over with a fork, about ten holes each. Sit them on a plate and microwave on high for 10 minutes, turning them over halfway. They should give a little when you squeeze them. Get the oven up to 220C while you wait.

Step 2: Crisp

Rub the hot potatoes with the olive oil, then rub 1 tablespoon of the Vinegar Chicken Salt straight into the oily skins. The oil is what makes it stick. Sit them on a lined tray and bake for 20 minutes, until the skins are dark and crackly.

Step 3: Load

Cut a cross in the top of each one and push the ends together so the fluffy middle pops up. Drop in the butter, fork it through with the rest of the Vinegar Chicken Salt, then pile the cheddar on. Back in the oven for 4 minutes to melt. Spring onion and a spoon of sour cream on top.

Tip: Never wrap them in foil. Foil traps the steam against the skin and you end up with a soft flabby jacket instead of a crunchy one.