Ingredients:
2 large russet potatoes
1–2 tbsp olive oil (or melted butter)
Coarse salt (like sea salt or kosher salt)
Optional toppings: butter, sour cream, chopped green onions, shredded cheese, bacon bits
Instructions:
- Preheat Oven:
Heat your oven to 425°F (220°C). - Prep Potatoes:
Scrub the potatoes thoroughly under running water to remove dirt.
Dry completely with a towel. - Oil & Season:
Rub each potato with olive oil to coat evenly.
Sprinkle generously with coarse salt. - Pierce:
Use a fork to poke holes around the potato (4–6 times).
This prevents bursting during baking. - Bake:
Place the potatoes directly on the oven rack (you can put foil on the lower rack to catch drips).
Bake for 45–60 minutes, depending on size, until the skin is crisp and a fork slides in easily. - Serve:
Slice open the top, fluff the inside with a fork, and add butter.
Garnish with green onions, cheese, or sour cream as desired.
✨ Tip: For extra crispy skin, bake the potatoes for the last 10 minutes directly on the rack without foil.