Ingredients:

  • large Russet or King Edward Potatoes (approx. 10–12 oz each)
  • Tablespoons Olive Oil or Neutral Cooking Oil
  • Tablespoons Coarse Sea Salt or Kosher Salt
  • Tablespoons Unsalted Butter, softened (For Finishing)
  • Tablespoons Fresh Chives, finely chopped (For Finishing)
  • Sour Cream or Crème Fraîche (For Serving)

Instructions:

  1. Preheat oven to a very hot 425°F (220°C). Line a baking sheet and place a wire rack directly on top of it.
  2. Scrub potatoes vigorously under running water to remove dirt. Dry them completely with paper towels; moisture hinders crisping.
  3. Prick each potato deeply 6–8 times all over with a fork or skewer. Brush the entire surface lightly with oil, then sprinkle generously with coarse salt, rubbing it into the skin.
  4. Place the salted potatoes directly onto the wire rack on the prepared baking sheet. This setup ensures air circulates underneath for an even cook.
  5. Bake for 45 minutes.
  6. Carefully flip each potato over. Return to the oven and bake for an additional 15–45 minutes, or until the internal temperature reaches 205°F–212°F (96°C–100°C) or they feel completely tender.
  7. Remove from the oven. Immediately slice open the top of each potato lengthwise, pressing the sides gently to force the fluffy interior to burst out.
  8. Fluff the interior slightly with a fork. Immediately top with a generous knob of softened butter and garnish with fresh chives. Serve piping hot with sour cream on the side.