Ingredients:

  • 2 large Russet potatoes (approx. 8-10 oz/ 225-285g each), scrubbed clean
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon kosher salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and dry the potatoes thoroughly. Prick each potato several times with a fork.
  3. Rub the potatoes with olive oil, then sprinkle generously with salt and pepper.
  4. Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-75 minutes, or until the internal temperature reaches 210°F (99°C).
  5. The potato should be easily pierced with a fork. The skin should be crispy.
  6. Remove from oven and let cool slightly before handling. Cut open and fluff the inside with a fork. Top with your desired toppings.