Baked potatoes will be 'perfectly crispy' when cooked with 1 special ingredient

Baked potatoes are a tasty, quick meal any time of the year - and eating the skin has some great health benefits. If you're not usually someone who eats the skin of a jacket spud, you can 'prepare to be converted', say cooking experts, if you follow this easy recipe.

This baked potato features a special ingredient, homemade chive-seasoned butter, which will change your mind when it comes to consuming the whole spud - as it will be 'perfectly crispy'. The trick, according to the experts, is to 'smother the whole potato with chive-seasoned butter before you put it in the oven'. Simply Recipes promises that you'll never bake potatoes any other way again - after trying this delicious method.

Your baked potato will have a tasty crispy skin all thanks to the 'mouthwatering chive seasoning'.

The crispy texture result if you follow these easy steps is 'a massive upgrade to the classic baked potato'.

Firstly, you'll need to prepare the chive-seasoned butter, the recipe uses dried chives.

You can 'use the back of a spoon to mash two teaspoons of dried chives' along with 1/2 teaspoon of onion powder plus a teaspoon of salt with two tablespoons of butter.

All of these four ingredients are to be mashed together until combined - you can do this in a pestle and mortar, but if you don't have one, don't worry.

If you don't have a mortar and pestle, simply 'rub the chives between your thumb and forefinger or the palms of your hands to break them down a bit more', Simply Recipes explained.

If you end up with larger pieces, don't worry too much - you are aiming to have the chives crushed enough so they will stick to the potato mixed with the butter.

Simply Recipes set out the next steps: "Use your hands to spread the seasoned butter over the entire potato.

"Be generous - go a little thicker than you would if you were greasing a pan for a cake. Most of the butter on the potato will appear translucent, but some parts will be thicker. It's all good!"

Now, put the potato on a baking sheet lined with foil, you'll need to 'poke holes in the skin in a few spots with a fork' - this stops the whole spud exploding in the oven.

Bake it at 400°F / 200°C until you can 'easily slide a fork deeply into the potato' - it'll take between 45 minutes to one hour, but larger potatoes will take longer.

Once it's cooked, you'll have a baked potato with deliciously crispy skin and it'll be full of flavour from the chives.

Simply Recipes are certain that 'if you're not usually someone who eats the potato skin' then this method will convert you.

Potato skins are a great source of nutrients, as are the skins of many fruits and vegetables - so eating them is good for you.

The skin of a jacket spud contains vitamin C, B vitamins B6 and B12 as well as iron and magnesium - it's also high in dietary fibre.