Ingredients:

  • 4 large russet potatoes, about 8-10 oz each (225-285g each)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon kosher salt (5g), or to taste
  • ½ teaspoon black pepper (2.5g), freshly ground
  • 1 teaspoon garlic powder (5g) (optional)
  • Sour cream (optional)
  • Grated cheddar cheese (optional)
  • Crumbled cooked bacon (optional)
  • Chopped chives (optional)
  • Butter (optional)
  • Chili (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Scrub potatoes clean under cold water. Pat them dry with paper towels.
  3. Use a fork to prick each potato 6-8 times. This allows steam to escape.
  4. Brush or rub each potato with olive oil. Season generously with salt, pepper, and optional garlic powder, ensuring all sides are coated.
  5. Place the potatoes directly on the baking sheet (no foil!). Bake for 60-90 minutes, or until the potatoes are easily pierced with a fork and the skin is crisp.
  6. Remove from oven and let cool slightly. Cut a slit down the center of each potato and fluff the inside with a fork. Add your desired toppings and serve immediately.