Ingredients:

  • Large Russet Potatoes: 1 per serving (approximately 8-12 ounces / 225-340 grams each), scrubbed clean
  • Olive Oil: 1 tablespoon (15 ml) per potato
  • Kosher Salt: 1 teaspoon (5 ml) per potato
  • Black Pepper: 1/2 teaspoon (2.5 ml) per potato
  • Optional: Garlic powder, onion powder, smoked paprika (to taste)

Instructions:

  1. Preheat oven to 400°F (200°C). This higher baked potato oven temp crisps the skin nicely.
  2. Wash and scrub potatoes thoroughly. Ensure no dirt remains.
  3. Pierce each potato several times with a fork. This allows steam to escape and prevents explosions!
  4. Drizzle each potato with olive oil and rub it all over, ensuring even coverage. Sprinkle generously with kosher salt, black pepper, and any optional seasonings.
  5. Place potatoes directly on the baking sheet. Bake for 60-90 minutes, or until the internal temperature reaches 210°F (99°C) and a fork easily pierces the potato.
  6. Squeeze the potato gently. It should feel soft. A fork should easily pierce the center.
  7. Remove from oven and let cool slightly before handling. Cut open and fluff the inside with a fork. Add desired toppings and enjoy!