Ingredients:

  • 4 large russet potatoes (about 8-10 ounces/225-285g each), scrubbed clean
  • 2 tablespoons olive oil (or vegetable oil) (30 ml)
  • 1 teaspoon kosher salt (or sea salt) (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • Optional: Flaky sea salt for finishing
  • Optional: Butter, sour cream, cheese, chives, bacon bits or other toppings, to serve

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Scrub potatoes thoroughly under cold water. Pat dry with paper towels.
  3. Use a fork to prick each potato several times on all sides. This prevents them from exploding.
  4. Rub each potato with olive oil, then sprinkle generously with salt and pepper. Ensure the entire surface is coated.
  5. Place the potatoes directly on the baking sheet (no foil needed!) and bake for 60-90 minutes.
  6. The potatoes are done when a fork easily pierces the center.
  7. Let the potatoes cool slightly before cutting them open. Top with your favorite toppings and enjoy!