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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.
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