Ingredients:

  • 1 large russet potato (approx. 10-12 oz / 280-340g), scrubbed clean
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon kosher salt (5g), plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper (2.5g)
  • Optional: 1 tablespoon rendered bacon fat or duck fat

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Thoroughly wash and dry the potato. Pierce the potato all over with a fork.
  3. Rub the potato with olive oil (or melted rendered fat if using). Sprinkle generously with kosher salt and black pepper, ensuring even coverage.
  4. Place the potato directly on the baking sheet. Bake for 60-90 minutes, or until the internal temperature reaches 210°F (99°C).
  5. The potato is done when a fork easily pierces the center with little resistance.
  6. Carefully remove the potato from the oven. Cut open the potato lengthwise and fluff the inside with a fork. Top with your favorite toppings and serve immediately for the best baked potato.