Brits' love for a is undeniable, whether loaded with tuna mayo and cheese or simply piled high with baked beans and butter.

In testament to this adoration, people recently waited in line for three hours just to get their hands on a baked spud from the legendary Spudman truck. Achieving the perfect balance between crispy skin and a fluffy interior is critical, and chef Dean Harper of Harper Fine Dining has spilled his secrets on how to nail it.

To much surprise, he recommends a : "A great shortcut for cooking jacket potatoes is to microwave them for five to seven minutes before putting them in the oven," he said. He explains that this method cuts down baking time and ensures a soft centre with a crisp exterior.

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"This will not only shorten the overall baking time but will help to achieve a soft and fluffy centre while keeping the skin nice and crispy."

Harper also suggests forking up the inside of the potato for an extra fluffy texture, adding a drizzle of olive oil and a sprinkle of salt to the skin before baking at 220C for 10-30 minutes.

Chef Tom Kerridge has been embroiled in a jacket potato price scandal that's left customers with their spuds spinning. The revered MasterChef alum is ruffling feathers and raising eyebrows by charging a steep £19.50 for a single spud at his upscale pub, The Coach, located in the chic Marlow area of Buckinghamshire.

While a humble bag of potatoes goes for a mere 70p for four at , Kerridge's 'Coach Baked Potato 'Raclette' with Sauce Reform' carries a price tag that's made many wonder if he's "taking the p**s". Patrons and online commentators have thrown in their tuppence-worth, with one quipping: "What's next? Luxury beans on toast? " and another suggesting, tongue-in-cheek: "For £20 it should be a Fancy Spudulike."

Despite the stir, there are still those tempted to taste the talk-of-the-town tater, with one enthusiast commenting, "That's what I call classic style spud, that's class," and TV host Lisa Snowdon weighing in with a simple "Yum."