Baked potatoes, or jacket potatoes, can be a delightful dish when prepared correctly. Chef Sylvia Fountaine emphasizes the importance of using sea or kosher salt before baking to achieve a crispy, golden-brown skin. Contrary to the common practice of wrapping potatoes in foil, which traps steam and leads to sogginess, applying salt draws moisture out, enhancing both texture and flavor. The process begins with preheating the oven to 200C, washing and piercing the potato, and coating it with a neutral oil before generously applying salt. Baking typically takes 50 minutes to an hour, depending on the potato size. To avoid a starchy interior, slicing the potato open after baking allows steam to escape. This method results in the crunchiest and most flavorful baked potatoes, perfect for topping with butter and cheese.