Jacket potatoes will cook perfectly in 25 minutes using this two-step method

They're the - beans, tuna and sweetcorn, prawn mayo - but who has the patience to wait 40 minutes for a jacket potato to cook? I confess that my own reluctance to put in the time meant I had not a jacket potato for a decade...until recently.

Luckily for impatient chefs like me, an easy method that I discovered on allows you to cook your spud in just 25 minutes with two easy steps. Even the most inexperienced chef could not falter with this .

After washing your potato, simply prick it all over with a fork and wrap it in a piece of kitchen roll.

Then, wet the kitchen roll, place the wrapped potato in a microwaveable dish and microwave it on high heat for 10 minutes. Preheat the oven to around 180C (160C fan).

The theory is that the wet kitchen roll helps to retain moisture, helping the spud to retain enough moisture to stay fluffy.

When the microwave stops, remove the bundle and carefully unwrap the hot potato. Discard the kitchen roll and put the potato back in the dish (if it's suitable for use in the oven) or on a baking tray.

If you like your jacket potato with a crispy skin, drizzle and little olive oil onto the potato and rub it all over. Then, cook the potato in the oven for 15 minutes.

While you're waiting, you can mix up your favourite toppings - I chose tuna and sweetcorn mayo with a garnish of pickled red onion.

Once 15 minutes have passed, simply cut open the potato, slather its fluffy innards with butter and add your toppings.

Since discovering this method, I've used it successfully several times for the perfect work-from-home lunch or easy dinner. Enjoy!