The “best recipe” for scrumptious, comforting baked potatoes requires just four simple ingredients, a food blogger has revealed.

Ali, a long-time foodie and creator of the recipe website Gimme Some Oven, offers top tips on jazzing up the traditional British staple. Here’s what you’ll need.

According to Ali, one type of potato stands out above the rest if you want your baked spuds to be a tasty as possible.

“Technically, you can make baked potatoes with any type of potatoes,” she explains, “But to make the best baked potatoes, I strongly believe that Russets are the way to go.”

This is because the skins are “nice and thick”, which means they “crisp up perfectly in the oven,” while the starchy insides “make for an extra fluffy and sweet filling”, Ali says.

Though you can use olive oil, Ali strongly recommends using butter to ensure the skins are crisps – noting that it adds flavour and that glorious golden colour.

Alternatively, you can use any high-heat cooking oil you want, though avocado or regular olive oil should be used rather than extra virgin.

The last ingredients are simply Kosher salt, and freshly-ground black pepper and you’re ready to start baking! One of the secrets to get them perfectly crispy is getting the oven – very – hot.

Depending on the size, baked potatoes take between 45-55 minutes in the oven, though Ali swears by splitting the time up to get the best texture and ensure its evenly cooked.

“Heat oven to 450°F. Yep, you read the temperature right. The oven needs to be extra hot, so that the potato skins will crisp up quickly,” the food enthusiast says.

It’s then time to prepare a baking sheet. Ali recommends putting a wire cooling rack on top of this if you have one to ensure the spuds cook evenly.

Alternatively, they can be put straight on the racks with a sheet below to catch any dripping juices, or simply be baked on baking sheet lined with foil or parchment – though she adds that this is at your own risk.

Start off by poking the potatoes to avoid any explosions before the first bake then bake them around 25 minutes, Ali says.

Once they’re skin is dry and slightly wrinkly, carefully take the potato out and brush it evenly all over with either the melted butter or your choice of oil, before a “generous pinch” of the Kosher salt.

“Then place the potato back on the baking sheet, opposite side up, so that the potato can cook evenly on both sides,” she writes.

After baking the potato again for 20 minutes take it out with an oven glove – as it will be extremely hot – and give it a squeeze to see if its properly cooked.

“If the insides are nice and soft and give under pressure, remove the potato from the oven,” she says, advising cooking for five minutes at a time until ready if not.

All that’s left to do is cut is carefully place it on the plate, cut it lengthways with a paring knife and fluff the insides, before adding your choice of toppings.

You can find more recipes and tips by Ali here.