Air fryers are ideal for speeding up cooking times, and even more so for giving food that extra level of texture.

Jacket potatoes are just one dish that tastes much better with crispy skin, but this can take hours in the oven alone.

When using an air fryer, however, the cooking time is much quicker and allows an all-over crunch - not just on the very top of the spuds.

With this recipe by Jamie Oliver, the suggestion is to scoop out the fluffy potato core and combine it with flavoursome ingredients - namely goat cheese, pepper, pesto and spinach - then stuff it back into the crispy skins.

Jamie's recipe is "super easy" to follow and takes just 50 minutes to cook the spuds right through.

Method

Frozen spinach works just fine for this recipe but make sure to defrost it before cooking anything else if using. Simply pop it on a plate and leave it to thaw.

Wash and scrub the potatoes, then prick them a few times with a sharp knife. Rub each one with one teaspoon of olive oil and sprinkle generously with sea salt.

Place the prepared spuds in the air fryer in a single layer and cook at 180C for 40 minutes to soften. It's best to turn them over halfway and place the pepper alongside them for the final 10 minutes of cooking.

Transfer the soft potatoes to a chopping board to cool a little then when cold enough to handle, carefully peel off and discard the pepper skin.

Halve the pepper flesh lengthways and scrape out the seeds before discarding. Roughly chop the remaining flesh and place it in a large mixing bowl.

Once the spinach has defrosted, squeeze out the excess water, roughly chop and add to the mix. Crumble in the goat cheese and stir in the fragrant pesto.

Halve the cooked spuds horizontally, then scoop out the fluffy insides into the same bowl as the other ingredients, leaving half a centimetre of potato around the edges so the potato keeps its shape.

Mix everything together in the bowl, gently mashing the potatoes as you go, then season to perfection. Spoon the mixture into the potato skins, then grate over a little parmesan.

Return the stuffed potato skins to the air fryer basket and cook at 180°C for a final 10 minutes, or until crispy and hot through.