Ingredients:

  • 1 large russet potato (approximately 10-12 ounces / 280-340g)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon coarse sea salt (2.5ml)
  • Freshly ground black pepper, to taste (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Scrub potato thoroughly under cold water. Pat dry.
  3. Prick the potato all over with a fork or knife (about 6-8 times).
  4. Drizzle olive oil over the potato and rub it evenly over the entire surface. Season generously with coarse sea salt and pepper (if using).
  5. Place the potato directly on the baking sheet. Bake for 1 to 1.5 hours, or until the potato is easily pierced with a fork and the internal temperature reaches 210°F (99°C).
  6. For extra crispy skin, increase the baked potato oven temp to 450°F (230°C) during the last 10-15 minutes of baking. Watch closely to prevent burning.
  7. Remove from oven. Cut open the potato lengthwise and fluff the interior with a fork. Top with your favourite fillings.