Ingredients

4 medium russet potatoes
4 teaspoons extra-virgin olive oil
sea salt, to taste

Optional toppings:
sour cream
bacon bits, cooked
chives, chopped
butter
cheese, shredded

Directions

Preheat the oven to 425 degrees F.

Line a baking sheet with parchment paper.

Using a fork, poke a couple of holes into the potatoes. This helps them release steam as they bake, which ensures even cooking.

Set the potatoes onto the baking sheet. Brush the potatoes with olive oil all over their skins. This helps create a crispier, more flavorful crust.

Generously sprinkle the skins of the potatoes with sea salt all over.

Bake until the potato is fork-tender with crisp skin, for 45-60 minutes.

Cut open each potato.

Serve each hot with your desired garnishes—a pat of butter, a dollop of sour cream, a sprinkle of your favorite sharp cheddar cheese, fresh chives, or bacon bits.

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