The perfect baked potato:

1.Roughly judge the size of your spud, medium or large (small potatoes are no good for baking really).
2.Prick all over with a sharp knife then for a medium tatty put in the microwave full whack for about 5 mins, for a larger one 10mins, on a plate covered with a single sheet of kitchen paper.
3.When done gently reprick the potato making sure it is reasonably soft, if not just put back in the microwave for a bit longer.
4.Drizzle with olive oil and make sure it gets coated all over. Then get the salt (preferably sea salt) and evenly and lightly scatter over the potato.
5.Wrap up tightly in a bit of tin foil and pop in the oven at 200'c for at least 20mins but preferably longer.

The great thing about this is you can leave it in the oven for hours and just take it out when you fancy eating it. This leaves you perfect baked potato with lovely flavoursome crisp skin and intensely fluffy innards! Yummy... serve with whatever topping you fancy!