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 your oven to 425°F (220°C). Position the oven rack in the middle for even cooking.
- Pierce the potatoes several times with a fork to allow steam to escape while cooking.
- Rub each potato with olive oil to enhance the crispiness of the skin.
- Evenly sprinkle sea salt over the potatoes to enhance flavor and skin texture.
- Place the potatoes directly on the middle oven rack. Optionally, use a baking sheet or foil on the lower rack to catch drippings.
- Bake for 45 to 60 minutes until the skin is crispy, and the inside is tender, checked with a fork.
- Remove the potatoes from the oven, let them rest for 5 minutes for easier handling.
- Cut a seam on each potato’s top, gently squeeze the ends to open, and fluff the insides with a fork.
- Serve the baked potatoes hot with your choice of toppings, savoring the perfect blend of textures and flavors that make this dish an enduring favorite.
