Ingredients:

  • Large Russet Potatoes (baking potatoes), 1 per serving (about 280-340g/ 10-12oz each)
  • Olive Oil, 1-2 tablespoons (15-30 ml)
  • Kosher Salt, 1 teaspoon (6g) per potato (or to taste)
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C/Gas Mark 6).
  2. Scrub potatoes thoroughly under cold running water. Pat dry with paper towels. Pierce each potato several times with a fork.
  3. Drizzle each potato with olive oil, ensuring it's evenly coated. Sprinkle generously with kosher salt and black pepper. Rub the oil and seasoning into the skin of the potato.
  4. Place the potatoes directly on the baking sheet. Bake for 60-90 minutes, or until the internal temperature reaches 210°F (99°C) and a fork easily pierces the potato. The skin should be crispy.
  5. Carefully remove potatoes from the oven. Slice open and fluff the inside with a fork. Serve immediately with your favourite toppings.