Perfect Baked Potato
Turn a ho-hum, run-of-the-mill potato into a spectacular spud.
Ingredients
- 2 large russet potatoes
- olive oil
- Kosher salt
Toppings:
- butter
- sour cream
- green onions, sliced
Instructions
- Preheat oven to 400℉.
- Wash potatoes under cold running water and pat dry.
- Use a fork and poke through the skin of the potatoes several times all over.
- Rub skins with olive oil to coat each potato.
- Sprinkle liberally with Kosher salt.
- Place potatoes in the oven directly on the oven rack.
- Bake the potatoes for 90 minutes.
- Check potatoes after 90 minutes. Prick them with a fork. Fork tines should slide into the potato easily when done. Skins should be crispy and centers should be soft when pressed with your finger.
- Remove potatoes from the oven.
- Cut a large slit down the center of each potato lengthwise. Fluff the inside to the potato with a fork and top with butter, sour cream and a sprinkle of green onions to serve.