Ingredients:

  • 4 large Russet potatoes (approximately 8-10 ounces/225-285g each), scrubbed clean
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Optional: ½ teaspoon garlic powder
  • Toppings (as desired): Butter, Sour cream, Shredded cheddar cheese, Crispy bacon crumbles, Chopped chives

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and scrub potatoes thoroughly. Pat completely dry.
  3. Use a fork to pierce each potato multiple times. This allows steam to escape.
  4. In a small bowl, whisk together olive oil, salt, pepper, and optional garlic powder. Brush potatoes evenly with the seasoned oil.
  5. Place potatoes directly on the baking sheet. Bake for 1 hour to 1 hour 30 minutes, or until the internal temperature reaches 210°F (99°C) and the potatoes are easily pierced with a fork.
  6. Squeeze the potato gently. It should yield easily. If not, return to the oven for another 15 minutes.
  7. Remove from oven and let cool slightly before serving. Cut open lengthwise and fluff the insides with a fork. Top with your favorite toppings and enjoy!