Ingredients:
- 4 large russet potatoes, scrubbed and dried
- 2 tablespoons olive oil
- Sea salt
- Optional toppings: butter, sour cream, shredded cheese, chives, bacon, chili, broccoli
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- Prepare Potatoes: Pierce each potato several times with a fork to allow steam to escape during baking. This prevents them from bursting open.
- Coat Potatoes: Rub each potato with olive oil, ensuring they are evenly coated. This helps to crisp up the skin during baking.
- Season: Sprinkle sea salt over each potato, rubbing it into the skin for added flavor.
- Bake: Place the potatoes directly on the prepared baking sheet and transfer them to the preheated oven. Bake for 45-60 minutes, or until the skins are crispy and the insides are soft when pierced with a fork.
- Serve: Once baked, remove the potatoes from the oven and let them cool for a few minutes before serving.
- Top and Enjoy: Slice each potato open lengthwise and fluff the insides with a fork. Top with your favorite toppings such as butter, sour cream, shredded cheese, chives, bacon, chili, or broccoli. Serve hot and enjoy!
Cook Notes and Variations:
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