Ingredients:

  • 2 large russet potatoes (about 8-10 oz / 225-285g each), scrubbed clean
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt (or sea salt)
  • Freshly ground black pepper to taste
  • Optional Toppings: Butter, sour cream (or Greek yogurt), shredded cheddar cheese, chopped chives, crispy bacon bits, baked beans

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Scrub potatoes thoroughly. Pat them completely dry – this is key for crispiness.
  3. Using a fork, pierce each potato several times. Then, using a sharp knife, lightly score the potatoes around the circumference (about ¼ inch deep). This prevents them from exploding and also helps the skins crisp up.
  4. Drizzle potatoes with olive oil, ensuring they are evenly coated. Sprinkle generously with kosher salt and black pepper. Rub the salt and oil into the potato skin.
  5. Place potatoes directly on the baking sheet and bake for 45-60 minutes, or until the potatoes are easily pierced with a fork and the skin is crispy. Baking time will depend on the size of your potatoes.
  6. A truly done baked potato will feel light when you pick it up (because the moisture has evaporated) and will yield easily when squeezed.
  7. Carefully remove from the oven. Let cool slightly, then cut open and fluff the insides with a fork. Add your desired toppings and serve immediately.