Ingredients:

  • 2 large russet potatoes (about 8-10 oz/225-285g each), scrubbed clean
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon kosher salt (6g)
  • ½ teaspoon freshly ground black pepper (1.5g)
  • Optional: butter, sour cream, chives, cheese, bacon bits (for topping)

Instructions:

  1. Wash and thoroughly dry the potatoes. Pierce several times with a fork or potato pricker.
  2. Drizzle olive oil all over the potatoes and rub it in evenly. Season generously with salt and pepper.
  3. Wrap each potato individually in aluminum foil, sealing tightly.
  4. Place the wrapped potatoes on a baking sheet and bake in a preheated oven at 400°F (200°C/Gas Mark 6) for 1 hour 15 minutes to 1 hour 30 minutes, or until easily pierced with a fork.
  5. Carefully unwrap the potatoes (be careful of the steam!). Place them directly on the oven rack and bake for an additional 5-10 minutes to crisp up the skin, watching carefully to avoid burning.
  6. Remove from oven. Let cool slightly before handling. Slice open and fluff the insides with a fork. Add your favorite toppings and serve immediately.