Ingredients:
4 large russet potatoes
Olive oil
Salt
Toppings of your choice (butter, sour cream, chives, cheese, bacon etc.)
Instructions:
Preheat oven to 425°F (220°C). Rinse potatoes well under running water to remove any dirt and pat dry with a paper towel.
Poke each potato several times with a fork or knife so steam can escape while baking and prevent them from bursting open.
Massage olive oil onto each potato and then lightly salt them for a crispy skin and enhanced flavor.
You can put the potatoes right on the oven rack or place them on a baking sheet lined with parchment paper. Bake for 45 minutes to an hour, or until soft when pierced with a fork.
Once they’re done baking, take the potatoes out of the oven carefully (using mitts or a towel) — they’ll be hot. Let cool for a few minutes until you can handle them safely.
To serve, use a knife to cut each potato in half lengthwise, then fluff up the insides with a fork. Top with butter, sour cream, chives, cheese, bacon — whatever you like!
Serve immediately while still hot. You’re gonna love this ultra-comforting dish!
