Ingredients:

  • 4 large russet potatoes (approximately 0.5 kg each)
  • 2 tablespoons olive oil (30 ml)
  • Sea salt, to taste
  • ½ cup sour cream (120 g)
  • 1 cup shredded cheddar cheese (120 g)
  • 4 tablespoons unsalted butter (60 g)
  • 2 spring onions, chopped (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Wash and scrub the potatoes under running water.
  3. Dry the potatoes thoroughly with paper towels.
  4. Prick each potato several times with a fork to allow steam to escape.
  5. Rub the potatoes with olive oil and sprinkle with sea salt.
  6. Place the potatoes directly on the oven rack or on a baking tray.
  7. Bake for 45-60 minutes, until tender when pierced with a knife.
  8. Remove from the oven, let cool slightly, then slice open and fluff the insides with a fork.
  9. Top with butter, cheese, sour cream, and any other desired toppings.