A classic and versatile baked potato recipe, perfect as a side dish or a base for a loaded meal.
Ingredients:
- 1 large russet potato per person
- 1 tablespoon olive oil per potato
- 1/2 teaspoon coarse sea salt per potato
- 1/4 teaspoon black pepper per potato
- Optional toppings: butter, sour cream, shredded cheese, bacon bits, chives, scallions, chili, broccoli, etc.
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the potatoes: Wash the potatoes thoroughly under cold running water. Use a fork to prick the potatoes several times on all sides. This allows steam to escape during baking and prevents the potatoes from bursting.
- Season the potatoes: Rub each potato with olive oil, ensuring it’s completely coated. Sprinkle with coarse sea salt and black pepper, rubbing the seasonings into the skin.
- Bake the potatoes: Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until the skin is crisp and a fork easily pierces the center of the potato. The baking time will vary depending on the size of the potatoes.
- Check for doneness: To check if the potatoes are done, gently squeeze the potato. It should feel soft. You can also insert a fork or knife into the center; it should go in easily.
- Let it rest (optional): Once baked, you can let the potatoes rest for a few minutes before cutting into them. This allows the internal temperature to equalize.
- Serve: Carefully cut a slit in the top of each potato and gently squeeze the sides to open it up. Fluff the inside with a fork. Add your desired toppings and serve immediately.