Baked Potato
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Ingredients
1 medium-to-large Russet potato, scrubbed clean of any dirt
1–2 teaspoons melted butter (or olive oil)
pinch of coarse Kosher salt all sides
pinch of freshly-cracked black pepper (optional)
1–2 teaspoons melted butter (or olive oil)
pinch of coarse Kosher salt all sides
pinch of freshly-cracked black pepper (optional)
Cooking Instructions
1. Scrub potatoes to remove any dirt or debris.
2. Poke the potato with a fork at least 10 times on all sides.
3. Coat the potatoes in olive oil completely all sides
4. Coat with salt.
5. Place the potatoes directly on the oven rack and bake at 450 for 50-60 minutes. Place baking sheet below potato on rack.
Note: Using an oven mitt, carefully squeeze the potato to check for doneness. If the insides are soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potato is soft.
2. Poke the potato with a fork at least 10 times on all sides.
3. Coat the potatoes in olive oil completely all sides
4. Coat with salt.
5. Place the potatoes directly on the oven rack and bake at 450 for 50-60 minutes. Place baking sheet below potato on rack.
Note: Using an oven mitt, carefully squeeze the potato to check for doneness. If the insides are soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potato is soft.
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