A perfectly baked potato is difficult to beat. The outside is brown and crisp, with a sea salt coating. When you pierce the skin, your fork reveals a delicate, fluffy interior. It may be difficult to resist devouring the entire thing right out of the oven, but if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream, you won’t be able to argue that the wait was worthwhile.
Ingredients
- 4 medium-sized Russet potatoes (or any baking potato variety)
- 1-2 tablespoons olive oil
- Salt and pepper, to taste
- Optional toppings: butter, sour cream, chives, bacon bits, shredded cheese, etc.
Instructions
- Preheat your oven to 425°F (220°C).
- Scrub the potatoes thoroughly to remove any dirt or debris.
- Pat the potatoes dry with a paper towel and pierce each potato several times with a fork. This allows steam to escape while baking.
- Rub each potato with olive oil, ensuring they are evenly coated. You can also sprinkle some salt and pepper on the potatoes if desired.
- Place the potatoes directly on the oven rack or on a baking sheet lined with foil for easier cleanup.
- Bake the potatoes for about 45-60 minutes, or until the skin is crispy and the insides are tender. The baking time may vary depending on the size of the potatoes.
- Remove the potatoes from the oven and let them cool for a few minutes before serving.
- Slice the potatoes open, fluff the insides with a fork, and add your favorite toppings as desired.
Nutrition Facts
- Calories: 220 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 11mg
- Total Carbohydrates: 37g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 4g
