Ingredients:

  • 2-4 large Russet potatoes (about 8-12 ounces/225-340g each), scrubbed clean
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • Optional: Garlic powder, onion powder, paprika (to taste)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Scrub potatoes clean and dry thoroughly. Prick each potato several times with a fork.
  3. Drizzle potatoes with olive oil, coating evenly. Sprinkle generously with kosher salt, black pepper, and any desired spices (garlic powder, onion powder, paprika). Rub the seasonings into the skin.
  4. Place potatoes directly on the oven rack (or on a baking sheet for easier cleanup).
  5. Bake for 60-90 minutes, or until a fork easily pierces the center of the potato. You can also check with an instant-read thermometer; the internal temperature should reach 210°F (99°C).
  6. For extra crispy skin, increase the oven temperature to 450°F (230°C) for the last 10-15 minutes of baking. Watch carefully to prevent burning.
  7. Remove from oven and let cool slightly before handling. Slice open and fluff the insides with a fork. Top with desired toppings and serve immediately.