Ah, a classic! There’s something about a perfectly baked potato that hits the spot. Here’s my take on a foolproof method:
Ingredients:
- Russet potatoes (as big or as small as you want)
- Olive oil or melted butter
- Coarse sea salt
- Freshly ground black pepper
Directions:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean under cold water and pat them dry with a towel.
- Poke a few holes in the potatoes with a fork (this helps them cook evenly and prevents them from bursting).
- Coat the potatoes with olive oil or melted butter. This helps the skin get crispy and flavorful. Rub the oil all over and sprinkle generously with coarse sea salt and black pepper.
- Place directly on the oven rack (no foil needed for crispy skin!) or you can put them on a baking sheet if you prefer.
- Bake for 45-60 minutes, depending on the size of the potatoes. You’ll know they’re done when the skin is crispy and a fork can easily pierce through the flesh.
- Optional toppings: After cutting them open, load them up with your favorite toppings—sour cream, shredded cheese, butter, chives, bacon bits, or whatever you like!
How do you like to top yours?