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 degrees Fahrenheit (220 degrees Celsius). Place the oven rack in the middle position to ensure even cooking.
- With a fork, pierce the potatoes multiple times on all sides. This allows steam to escape during the cooking process.
- Rub each potato all over with olive oil. This will help the skin to crisp up.
- Sprinkle the potatoes with a generous amount of sea salt, coating them evenly. The salt not only seasons the potatoes but also contributes to the crisping of the skin.
- Place the potatoes directly on the middle rack of the preheated oven. You may place a baking sheet or foil on the lower rack to catch any drippings.
- Bake the potatoes for 45 to 60 minutes, or until the skin looks crisp and the insides are tender when tested with a fork.
- Once done, remove the potatoes from the oven and let stand for 5 minutes. This allows the interior to settle and makes them easier to handle.
- Cut a seam along the top of each potato, gently squeeze the ends to open it up, and then fluff the inside with a fork.