Ingredients:

  • 4 large russet potatoes (about 8-10 ounces/225-285g each), scrubbed clean
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon freshly ground black pepper (2.5g)
  • Unsalted butter (to taste)
  • Sour cream or Greek yogurt (to taste)
  • Shredded cheddar cheese (to taste)
  • Cooked bacon bits (to taste)
  • Chopped chives or green onions (to taste)
  • Chili (to taste)

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes thoroughly and pat completely dry.
  2. Using a fork, prick each potato several times all over. In a small bowl, combine olive oil, salt, and pepper.
  3. Brush the oil mixture all over the potatoes, ensuring even coverage. Don't be shy!
  4. Place potatoes directly on the baking sheet (no need for foil). Bake for 1 hour to 1 hour 30 minutes, or until a fork easily pierces the center.
  5. Once the potatoes are cooked through, increase the oven temperature to 450°F (230°C). Bake for an additional 5-10 minutes, or until the skin is extra crispy and golden brown. Watch them carefully to prevent burning!
  6. Remove from oven and let cool slightly. Slice open, fluff with a fork, and top with your favorite toppings.