Ingredients:

  • 2 large russet potatoes (approximately 300-350g each, 10-12oz), scrubbed clean
  • 2 tablespoons olive oil (2 tbsp, 30 ml)
  • 1 teaspoon coarse sea salt (1 tsp, 5g)
  • Freshly ground black pepper, to taste
  • Optional for Serving: Butter, grated cheddar cheese, sour cream, chives, crispy bacon bits, baked beans, coleslaw

Instructions:

  1. Preheat oven to 400°F (200°C/ Gas Mark 6).
  2. Scrub potatoes clean under cold water. Pierce each potato several times with a fork.
  3. Drizzle potatoes with olive oil. Rub the oil all over the potato skin, ensuring even coverage. Sprinkle generously with sea salt and freshly ground black pepper.
  4. Place potatoes directly on the baking sheet. Bake in the preheated oven for 1 hour to 1 hour 30 minutes, or until the internal temperature reaches 210°F (99°C) and the skin is crispy.
  5. Gently squeeze the potato. It should feel soft. If it's still firm, continue baking for another 15 minutes and check again.
  6. Remove potatoes from the oven. Cut open lengthwise or crosswise. Fluff the inside with a fork. Top with your favorite toppings and serve immediately.