Ingredients:

  • 4 large Russet or Maris Piper Potatoes (approx. 10–12 oz/280–340g each)
  • 2 tablespoons (30 ml) Olive Oil or Avocado Oil
  • 1 ½ teaspoons (8 grams) Coarse Sea Salt
  • Freshly Ground Black Pepper to taste

Instructions:

  1. Preheat oven to 425°F (220°C). If using, place a wire rack on a baking sheet.
  2. Vigorously scrub the potatoes under cold running water until all dirt is removed. Pat them completely dry with a clean tea towel.
  3. Pierce each potato deeply 6 to 8 times all over using a fork or skewer.
  4. Drizzle the potatoes with olive oil, rubbing it thoroughly over every inch of the skin. Generously sprinkle with coarse sea salt and pepper.
  5. Place the seasoned potatoes directly onto the wire rack or baking sheet.
  6. Bake for 45 minutes.
  7. Carefully remove the potatoes. Using oven mitts, gently squeeze the sides of each potato to encourage the inside flesh to separate from the skin.
  8. Return the squeezed potatoes to the oven. Bake for an additional 15–30 minutes until the skin is deeply golden brown and very firm to the touch.
  9. Test for doneness by piercing the largest potato with a skewer—it should slide in with zero resistance.
  10. Slice open lengthwise immediately and fluff the inside flesh with a fork before serving with desired toppings.