Ingredients (per potato)
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1 large russet potato
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Olive oil or butter
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Salt (kosher or sea salt works best)
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Optional toppings: sour cream, shredded cheese, chives, bacon bits, butter, or whatever you like!
Instructions
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Preheat oven: 425°F (220°C).
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Prep the potato:
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Scrub the potato clean under running water.
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Pat dry.
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Prick the potato a few times with a fork so steam can escape.
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Season:
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Rub the potato with olive oil or butter.
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Sprinkle salt evenly over the skin.
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Bake:
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Place directly on the oven rack (or on a baking sheet if you prefer).
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Bake 45–60 minutes, until the skin is crispy and a fork or skewer goes in easily.
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Serve:
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Cut a slit down the middle, fluff the inside with a fork, and add your favorite toppings.
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Tips for extra deliciousness:
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For super crispy skin, brush with a little oil halfway through baking.
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You can also microwave for 5–7 minutes per potato first to speed up baking, then finish in the oven for crispiness.
If you want, I can give you a loaded baked potato version with cheese, bacon, sour cream, and chives that’s basically like a mini feast in a potato. Want me to do that?