Baked Potato recipe
Components:
- Four medium-sized russet potatoes
- Extra virgin olive oil
- Sea salt that is coarse (or ordinary salt)
Guidelines:
Warm up the oven:
- Set the oven temperature to 425°F (220°C).
Get the potatoes ready:
- To get rid of any dirt, scrub the potatoes under cold water. Take a cloth and pat them dry.
- To let steam out, feel free to puncture each potato several times with a fork. For skin that is crispier, you can also rub them with a little olive oil.
The season
- Make sure the potatoes are well coated by generously dusting them with coarse sea salt.
Cook:
- Either place the potatoes directly on the oven rack or—for easy cleanup—on a foil-lined baking sheet. Depending on how big your potatoes are, bake them for 45 to 60 minutes. When the skin is crispy and the flesh can be readily pierced with a fork, they are done.
Serve:
- After baking, take the potatoes out of the oven and give them a little time to cool. Using a fork, cut them open and fluff the insides. Top with your preferred ingredients, such as cheese, sour cream, butter, bacon pieces, chives, or whatever else you like!
Advice:
- If you’re in a hurry, you may microwave the potatoes for 5 to 10 minutes, depending on their size. Afterward, you can bake them to get a crispier skin.
- For variation, try using other toppings or seasonings!
Savor your traditional cooked potatoes! Tell me if you need any more inspiration or if you have any questions!