Cooking perfect baked potatoes as simple as a slathering of olive oil, a generous sprinkle of sea salt, and a hot oven.
No need to coat the potatoes with a bunch of butter (although…yum!) or wrap each separately in foil.
Who needs the extra fuss? Not me!
The hardest part of cooking perfect baked potatoes is waiting the 50 minutes for them to be done! And you know they’re done when the outsides are crispy, but the insides give with a gentle squeeze. Mmmm….
Let’s not forget about….
My favorite baked potato topping is the traditional (but not boring!) salt & pepper, butter, and sour cream. In that order.
The husband likes his baked potato loaded – all of the above, plus cheese, bacon and green onions if I have them.
My daughter is a traditionalist like me. And, my son gags at the mere thought a bite of potato. Any potato. Except French fries.
What are your favorite toppings?
- 4 russet potatoes
- olive oil
- sea salt
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
- Poke each potato a few times with a knife. Coat the outsides of the potato with olive oil, sprinkle them with sea salt, and then set them on the baking sheet.
- Bake the potatoes for 50 minutes, turning the potatoes over once half-way through.
- Serve the potatoes hot with your favorite toppings!
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