Ingredients
Scale
- 4 medium to large russet potatoes
- 2 tbsp olive oil
- Sea salt, coarse
Instructions
- Preheat oven: Preheat to 425°F.
- Prepare potatoes: Wash the potatoes and arrange on a parchment-lined baking sheet.
- Poke holes: Using a fork, poke holes in each side of the potatoes, 4-5 times.
- Apply olive oil: Spray or brush olive oil onto both sides of the potatoes.
- Sprinkle with salt: Generously sprinkle both sides with salt.
- Bake: Bake for 50 minutes to 1 hour, or until the potatoes are tender (when a fork or knife easily pierces to the center of the potato).
- Cut and serve: Remove from the oven, slice open, and add your favorite toppings.
Notes
- Cook time: if you are making more than 4 potatoes, the cook time will be the same as long as the pan is not overcrowded.
- Baking directly on rack: You can also place the potatoes directly on the baking rack in the oven; we like using a baking sheet with parchment to contain any mess from the oil and salt.
- More on doneness: According to the Idaho Potato Commission, baked potatoes are done when they reach an internal temperature of 210°F.
- Toppings: find so many delicious baking potato topping ideas here. **coming soon**
- Storage: Store leftover potatoes in the fridge for up to 3 days or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 228
- Sugar: 1.3 g
- Sodium: 592 mg
- Fat: 7.2 g
- Saturated Fat: 1.1 g
- Carbohydrates: 38.5 g
- Protein: 4.6 g
- Cholesterol: 0 mg
