Ingredients:

  • 4 large Russet potatoes (about 8-10 oz / 225-280 g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5 g), plus more for seasoning
  • Freshly ground black pepper (to taste)
  • Optional toppings: butter, sour cream, chives, shredded cheese, bacon bits

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Clean the potatoes under cold running water, scrubbing away any dirt.
  3. Prick each potato several times with a fork to allow steam to escape.
  4. Coat the potatoes with olive oil using a pastry brush or by rubbing it in with your hands.
  5. Season generously with sea salt and black pepper.
  6. Place the potatoes directly on a baking sheet; use parchment paper for easier cleanup if desired.
  7. Bake in the oven for 45-50 minutes or until the skins are crispy and the inside is tender (check doneness by piercing with a fork).
  8. Remove from the oven and let cool slightly before serving.
  9. Slice open each potato and fluff the insides with a fork; add your favorite toppings.