Restaurant-Style Baked Potatoes
Four oven-baked Russets with seasoned skins and soft centers, served whole with toppings at the table.
Ingredients
Potatoes
- 4 large Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Optional Toppings
- Butter, sour cream, shredded cheese, or chopped chives to taste
Instructions
Bake and Finish
- Preheat the oven to 425°F. Scrub and dry the Russets, then prick each potato several times with a fork.
- Rub each potato with 1/2 tablespoon olive oil. Divide the measured salt and pepper evenly over all 4 skins.
- Space the potatoes on a baking sheet and bake uncovered for 45–60 minutes, until browned outside and completely tender when pierced. Continue baking if the centers still resist a skewer.
- Rest for 5 minutes, then split each potato and fluff the center with a fork. Serve one per person with optional toppings.
Notes
- Chill leftovers within 2 hours and refrigerate for 3–4 days.
- Reheat potatoes to 165°F; add cold toppings afterward.