Ingredients:

  • 1 large Russet potato (or Yukon Gold if preferred, about 8-10 oz / 225-285g)
  • 1 tablespoon olive oil (or vegetable oil)
  • 1/2 teaspoon kosher salt (or sea salt)
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash and scrub the potato. Pat it completely dry with paper towels.
  3. Pierce the potato several times with a fork all over.
  4. Rub the potato with olive oil and season generously with salt and pepper, ensuring even coverage.
  5. Place the potato directly on the oven rack or on a baking sheet. Bake for 1-1.5 hours, or until easily pierced with a fork. The internal temperature should reach 210°F (99°C).
  6. Remove from oven. Let cool slightly before carefully slicing open (you can cut an 'X' on top), fluffing the inside with a fork, and adding your favorite toppings.