4 large russet potatoes, scrubbed and dried
2 tablespoons olive oil
Optional toppings: butter, sour cream, shredded cheese, chives, bacon, chili, broccoli
Preheat your oven to 425°F (220°C). Position the oven rack in the middle for even cooking.
Pierce the potatoes several times with a fork. This allows steam to escape while they cook.
Rub each potato with olive oil, enhancing the skin’s crispiness.
Evenly sprinkle sea salt over the potatoes, aiding in flavor and skin texture.
Place the potatoes directly on the middle oven rack. A baking sheet or foil can be placed on the lower rack to catch drippings.
Bake for 45 to 60 minutes, until the skin is crispy and the inside is tender, as checked with a fork.
Remove the potatoes from the oven, letting them rest for 5 minutes for easier handling.
Cut a seam on each potato’s top, gently squeeze the ends to open, and fluff the insides with a fork.
Serve the baked potatoes hot with your choice of toppings, enjoying the perfect harmony of textures and flavors that make this dish a timeless favorite.