Jacket potatoes are a popular dinner because they are so versatile, with many topping options available.

Getting a crispy jacket in the oven can take a couple of hours, which can run up energy bills.

This recipe from BBC Good Food uses an air fryer to achieve that delicious crispy skin.

The notes said: “Air fryers are more energy-efficient than ovens and baked potatoes cook in about half the usual time.

“Air frying also gives a crispy skin and creamy middle, perfect with any of these three delicious toppings.”

Ingredients:

For the potato:

One baking potato, scrubbed and dried

Light rapeseed, vegetable or sunflower oil

Salt and freshly ground black pepper

For the cheddar and jalapeño:

A small handful of grated cheddar

One ripe tomato, diced

A few green jalapeño pepper slices from a jar

For a smashed avocado topping:

One small ripe avocado

Half a lime or lemon, juice only

Handful mixed seeds

For a curried beans topping:

227g tin baked beans

Half a teaspoon of curry powder

Natural yoghurt and lime pickle

Method:

Rub the potato all over with a little oil and salt which will help to give a “crispier” finish.

Put the potato in the air fryer and turn it on to 200C, you don’t need to preheat the appliance as this may lead to burning.

Air fry for 20 minutes, then turn the potato over. A small potato will take another 20 minutes or so, whilst a large one will take 25 to 30.

Check the middle is soft by poking a table knife in the centre, it should slide in easily.

The recipe notes added: “You can speed up the cooking by microwaving your jacket potatoes first.

“Microwave on high power for four minutes, turn the potato over, and microwave for another four minutes.

“If you are cooking two potatoes, you may need to microwave them for an extra two minutes. Then cook in the air fryer for 10 minutes to crisp up.”