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?
Just slather in olive oil, give a sprinkle of sea salt and then bake on a cookie sheet until they’re done.
Honestly, the hardest part of cooking perfect baked potatoes in the oven is waiting the fifty 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.
Let’s not forget about toppings!
My favorite baked potato topping is the traditional (but not boring!) salt and pepper, butter, and sour cream. In that order.
My 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.
More for us, I say!
- 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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.