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
Preparation:
Preheat the oven to 425°F (220°C), positioning the rack in the middle for even cooking.
Pierce the potatoes several times with a fork to allow steam to escape during cooking.
Rub each potato with olive oil to enhance the skin’s crispiness.
Evenly sprinkle sea salt over the potatoes, contributing to flavor and skin texture.
Place the potatoes directly on the middle oven rack, with 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, as checked with a fork.
Remove the potatoes from the oven and 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 chosen toppings, savoring the perfect blend of textures and flavors that make this dish a timeless favorite.