The humble spud is so versatile, you can have it as everything from hash browns to chips and mashed potato.
But according to one top chef, her current favourite way to eat the root vegetable is as a jacket potato.
However, she certainly doesn't follow a basic method to make it at home.
Poppy O'Toole, who has been dubbed the 'Potato Queen' on social media recently spoke to The Mirror about the 'delicious' way she whips up a jacket potato, claiming it's the perfect accompaniment to any meal you might be making.
Poppy, who posts on TikTok as @poppycooks, said: "I love a jacket potato, it's especially good when you don't know what you're going to have for lunch or dinner as it's super quick to make."
She went on to say that her top tip is to "smush" the potato before you put it into the oven or air fryer.
"Doing it this way is really tasty because you get super crispy outside and super fluffy inside," she explains.
"I like to add spices and garlic and all these different bits as well, that's my go-to jacket potato simply because it's filling, it's cheap and you can put any topping on it.
"You can also do that with any other meal you're prepping because you can use any kind of potato and it's going to be delicious."
And if the great taste wasn't enough of a reason to give it a go, the expert adds: "It can go with anything, which is what I really love."
To make her 'smushed' jacket potato, Poppy starts by microwaving a potato for about 10 minutes until it's almost cooked.
She then puts it on a tray and 'smushes' or 'smashes' the potato with a glass.
Next, the chef adds some oil or melted butter and herbs of her choice, before baking it in the oven or air fryer to finish it off.
To finish, you can add a topping to your jacket potato as you normally would, such as cheese and beans, or leave it as is and serve as an accompaniment to another dish.
Poppy went on to say that the smushed potato could make a great alternative to traditional roast potatoes in the coming summer months.
She recently teamed up with Sainsbury's to create a Summer Sunday Roast dinner, which put a spin on the hearty meal to make it more appropriate for alfresco dining in warm weather.
The dish featured pork chops with 'nduja butter and lemon roast potatoes, as well as a tear and share Yorkshire Pudding with dipping gravy.
Do you have a food story to share? We want to hear all about it. Email courtney.pochin@mirror.co.uk
