Ingredients:

  • 4 large russet potatoes (about 8 ounces each or 225g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon freshly ground black pepper (2.5g, optional)
  • Optional toppings (butter, sour cream, chives, cheese, bacon bits, etc.)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Wash potatoes thoroughly under cold water, scrubbing to remove any dirt.
  3. Pat potatoes dry with a clean towel.
  4. Pierce each potato several times with a fork to allow steam to escape.
  5. Drizzle olive oil over each potato and rub it in for an even coating.
  6. Sprinkle salt and pepper (if using) all over the potatoes.
  7. Wrap each potato individually in a sheet of aluminum foil, ensuring they are completely sealed.
  8. Place wrapped potatoes on a baking sheet and bake in the preheated oven for 45-60 minutes.
  9. Test for doneness by carefully unwrapping one potato. It should be soft when pierced with a knife.
  10. Serve hot, with your choice of toppings.