Wash your potatoes and check them over for any blemishes or eyes and remove as necessary.

Many people tend to prick the potatoes with a fork. I admit I tend to slice down the middle in a cross with a knife as in the past I found I got better results so I kept to that method. Choose which method you feel happiest with.

Insert your extender ring.

Set the temperature of your oven to 190C and let it warm up for a few minutes.

Wrap your potatoes in silver foil but leave the tops open. This is because although it takes longer to cook in foil if you don't use it you may find the outsides cook and the insides don't.

Place your potatoes into the oven on the high rack. (Lower rack if you do not have an extender ring) and cook for about 45-50 minutes.

About 30 minutes into cooking pull back the silver foil to allow the skins to crisp.

Check your potatoes are ready by pressing a knife into them if it slides easily they are ready if not give them a few more minutes 9-12 minutes should do it.

Remove the potatoes from the halogen carefully as the sides are very hot. Either use tongs or long oven gloves for safety.