Ingredients:

  • 1 large russet potato (approximately 10-12 oz / 280-340g)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon sea salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • Pinch of garlic powder (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and scrub the potato thoroughly under cold running water. Pat dry with paper towels.
  3. Using a fork, pierce the potato multiple times on all sides. This prevents it from exploding in the oven.
  4. Rub the potato evenly with olive oil, ensuring all surfaces are coated. Sprinkle generously with sea salt, pepper, and optional garlic powder.
  5. Place the potato directly on the baking sheet. Bake for 45-75 minutes, or until the internal temperature reaches 210°F (99°C). Check for doneness: The potato should yield easily when gently squeezed.
  6. For extra crispy skin, increase the oven temperature to 450°F (230°C) for the last 5-10 minutes of baking. Watch closely to prevent burning.
  7. Carefully remove the potato from the oven using tongs or oven mitts. Let cool slightly before slicing open and adding your favorite toppings.