Ingredients:

  • 4 large Russet or Maris Piper Potatoes (about 1 lb / 450g each)
  • 2 Tablespoons Olive Oil (30 ml)
  • 1 teaspoon Coarse Sea Salt (5g)
  • ½ teaspoon Black Pepper (2.5g)
  • 4 large sheets Heavy-duty Aluminum Foil

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
  2. Scrub potatoes thoroughly under running water to remove all dirt. Pat completely dry with a clean tea towel.
  3. Pierce each potato 6-8 times deeply around the circumference using a fork or knife to allow steam to escape.
  4. In a small bowl, mix the olive oil, sea salt, and pepper. Rub this mixture all over the exterior of each potato, ensuring the skin is well-coated.
  5. Wrap each seasoned potato tightly and securely in an individual sheet of heavy-duty foil. Ensure the seam is tightly crimped.
  6. Place the foil-wrapped potatoes directly onto the prepared baking sheet. Bake for 60 to 75 minutes.
  7. Check for doneness: The potatoes are done when a skewer slides in with virtually no resistance, or when the internal temperature reads 205°F–210°F (96°C–99°C).
  8. Carefully remove the baking sheet from the oven. Let the potatoes rest in the foil for 5–10 minutes to redistribute moisture.
  9. Slit the top of each potato open lengthwise, gently squeeze the sides to fluff the interior, and serve immediately with desired toppings.