Ingredients:

  • 4 large russet potatoes (about 1 pound or 450 grams each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5 g)
  • Optional toppings: sour cream, butter, cheddar cheese, chives, bacon bits

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and scrub the potatoes under running water, removing any dirt.
  3. Pierce each potato several times with a fork to allow steam to escape.
  4. Coat the potatoes with olive oil, then sprinkle with sea salt.
  5. Place the potatoes directly on the oven rack or on a baking sheet.
  6. Bake for 45-60 minutes, until the skin is crispy and a fork can easily pierce through the flesh.
  7. Remove from the oven and let cool for 5 minutes before serving.
  8. Slice open and fluff the interiors with a fork.
  9. Top with your choice of toppings and enjoy!