Ingredients
4 large russet potatoes
2 tbsp olive oil
1 tsp kosher salt
4 tbsp butter
Freshly ground black pepper
Optional toppings:
Sour cream
Shredded cheddar cheese
Crispy bacon bits
Chopped chives or green onions
Instructions
Preheat oven to 425°F (220°C).
Scrub the potatoes well and pat them dry.
Pierce each potato 5–6 times with a fork.
Rub with olive oil and sprinkle generously with salt.
Bake directly on the oven rack for 50–70 minutes, depending on size, until a knife slides in easily and the skin is crisp.
Slice open, fluff the inside with a fork, and add butter, salt, and pepper.
Top with your favorite toppings and serve immediately.
Tips
For extra-crispy skin, don’t wrap the potatoes in foil.
Eat the skin if it’s well washed—it’s nutritious and delicious, especially when seasoned and crispy.
Leftover potato skins can be stuffed with cheese and bacon, then baked again for a great appetizer.