Ingredients:

  • 4 medium russet potatoes (about 8-10 oz/225-285g each), scrubbed clean
  • 2 tablespoons olive oil (29.5 ml)
  • 1 teaspoon kosher salt (or ½ tsp table salt) (5g/2.5g)
  • ½ teaspoon freshly ground black pepper (2.5g)
  • Optional toppings: butter, sour cream, cheddar cheese, chives, bacon bits, chili, etc.

Instructions:

  1. Preheat oven to 400°F (200°C). This is the sweet spot for crispy skin and fluffy insides.
  2. Wash and thoroughly scrub potatoes. Pat dry with paper towels – getting rid of surface moisture is key for crispness.
  3. Pierce each potato multiple times with a fork or knife (about 6-8 times per potato). This releases steam and prevents explosions.
  4. Place potatoes on a baking sheet. Drizzle with olive oil and rub it all over the potatoes, ensuring even coverage. Sprinkle generously with kosher salt and black pepper.
  5. Bake for 1 hour to 1 hour 30 minutes, or until potatoes are easily pierced with a fork and feel soft when squeezed gently. Baking time varies depending on potato size.
  6. Remove from oven. Cut a slit in the top of each potato and fluff the inside with a fork. Top with your favourite toppings and serve immediately.