Ingredients:

  • 1 large russet potato (8-10 oz / 225-285g), scrubbed clean
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon sea salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Make sure your oven rack is in the middle position.
  2. Scrub potatoes thoroughly under cold water. Use a fork to pierce the potatoes all over (5-6 times per potato).
  3. Place the potatoes on a baking sheet. Drizzle with olive oil and rub to coat the entire surface. Sprinkle evenly with sea salt and black pepper.
  4. Bake in the preheated oven for 45-60 minutes, or until the potatoes are easily pierced with a fork and the skin is crispy. Internal temperature should reach 210°F (99°C) for optimal fluffiness.
  5. Remove from oven and let cool slightly before slicing open. Fluff the insides with a fork and top with your favourite toppings.