Ingredients:

  • 1 large russet potato (about 12-14 oz / 340-400g), scrubbed clean
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon coarse sea salt (3g), plus more to taste
  • Freshly ground black pepper, to taste
  • Optional Toppings: Butter, sour cream, shredded cheese, chives, crispy bacon, chili, baked beans

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Scrub the potato clean. Pierce the potato several times with a fork. This prevents it from exploding and helps steam escape.
  3. Rub the potato all over with olive oil, ensuring even coverage. Generously sprinkle with coarse sea salt and freshly ground black pepper.
  4. Place the seasoned potato directly on the baking sheet. Bake for 45-60 minutes, or until the potato is easily pierced with a fork and feels soft when gently squeezed. Check for doneness around 45 minutes.
  5. For extra crispy skin, increase the oven temperature to 450°F (230°C) for the last 5-10 minutes of baking. Watch it carefully to prevent burning!
  6. Remove the baked potato from the oven and let it cool slightly. Cut it open lengthwise (or crosswise, if you're feeling fancy). Fluff the inside with a fork. Add your favorite toppings and serve immediately.