Ingredients:

  • 1 large russet potato (approx. 10-12 oz / 280-340g)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon kosher salt (6g), plus more to taste
  • ½ teaspoon black pepper (1.5g)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash the potato thoroughly and dry completely. Pierce the potato all over with a fork (about 6-8 times).
  3. Rub the potato all over with olive oil, then generously season with kosher salt and black pepper. Ensure the entire potato is evenly coated.
  4. Place the potato directly on the baking sheet (no need for foil unless you want a softer skin). Bake for 1 hour to 1 hour and 30 minutes, or until a fork easily pierces the center of the potato. The internal temperature should be around 210°F (99°C).
  5. Remove the potato from the oven using oven mitts. Cut open lengthwise, fluff the inside with a fork, and add your desired toppings. Season with more salt and pepper to taste.