Ingredients:

  • 1 large Russet potato (about 8-12 ounces / 225-340g)
  • 1 tablespoon olive oil (15ml)
  • ½ teaspoon kosher salt (3g)
  • ¼ teaspoon black pepper (1g)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Scrub the potato thoroughly under cold water. Pat completely dry with paper towels.
  3. Using a fork, pierce the potato several times on all sides.
  4. Rub the potato all over with olive oil, then sprinkle generously with salt and pepper.
  5. Place the potato directly on the baking sheet and bake for 45-75 minutes, or until a fork easily pierces the center and the skin is crisp.
  6. If using an instant-read thermometer, the internal temperature should reach 210°F (99°C).
  7. Carefully remove the potato from the oven. Cut open (be careful of steam!), fluff the inside with a fork, and add your desired toppings.