Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil (or melted butter)
- 1 tsp sea salt
- ½ tsp black pepper
- Optional toppings: butter, sour cream, shredded cheese, bacon bits, chives
Instructions
- Preheat oven to 425°F (220°C).
- Scrub the potatoes clean and pat them dry.
- Use a fork to poke holes all around each potato (this allows steam to escape).
- Rub each potato with olive oil, then sprinkle with salt and pepper.
- Place directly on the oven rack (for crispy skin) or on a baking sheet.
- Bake for 45–60 minutes, until the skin is crisp and the inside is soft when pierced with a fork.
- Remove from oven, cut a slit down the center, and fluff the inside with a fork.
- Add your favorite toppings and serve hot.
Would you like me to also include microwave + oven combo instructions (for a faster method) or keep it purely oven-baked?