Ingredients:

  • 4 large russet potatoes (approx. 8-10 oz/225-285g each), scrubbed clean
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • Optional: 1 teaspoon garlic powder (5 ml)

Instructions:

  1. Preheat the oven to 400°F (200°C). Place a rack in the middle position.
  2. Scrub the potatoes thoroughly under cold water. Pat them completely dry.
  3. Using a fork, pierce each potato several times. This allows steam to escape.
  4. Place potatoes on the baking sheet. Brush or rub the potatoes with olive oil. Sprinkle evenly with kosher salt, black pepper, and garlic powder (if using).
  5. Bake for 45-60 minutes, or until the potatoes are easily pierced with a fork and the skins are crispy. The internal temperature should reach around 210°F (99°C).
  6. Carefully remove the potatoes from the oven. Let them cool slightly before cutting open and topping as desired.