Ingredients
4 large russet potatoes (about 10–12 oz each)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper (optional)
Optional Toppings (Mix & Match!)
Butter or olive oil
Sour cream or Greek yogurt
Shredded cheddar or Monterey Jack cheese
Chopped fresh chives or green onions
Crispy bacon bits or crumbled sausage
Hot sauce, salsa, or roasted vegetables
Instructions
1. Prep the Potatoes
Preheat your oven to 425°F (220°C).
Scrub the potatoes thoroughly under cold running water to remove dirt. Pat them completely dry—this ensures crispier skin.
2. Pierce & Oil
Pierce each potato 3–4 times with a fork to allow steam to escape (prevents bursting).
Rub each one all over with olive oil, coating every surface evenly.
3. Season Generously
Sprinkle with kosher salt and pepper, pressing gently so the seasoning sticks. Don’t be shy—salt enhances both skin and flesh!
4. Bake to Perfection
For crispiest skin: Place potatoes directly on the middle oven rack.
For easier cleanup: Set them on a parchment-lined baking sheet.
Bake for 50–60 minutes, flipping once halfway through, until the skins are deeply golden and crisp, and a knife or skewer slides easily into the center.
5. Rest & Serve
Remove from the oven and let rest for 5 minutes—this allows the interior to finish steaming and become extra fluffy.
Slice open lengthwise, fluff the insides gently with a fork, and load up with your favorite toppings.
Serving Suggestions
