I’ve been getting back into baked potatoes lately. My mom used to make them all the time when I was a kid, so you know how that goes. I just got tired of them, plus I remember hers always being kind of…hard. Love you, mom! Well, now, I’m re-discovering them, and how super easy they are!!
Plus, they make squeezable sour cream nowadays, and that’s just delightful.
Large russet potato(es)
Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
Coat lightly with oil. Sprinkle with salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
NOTE: If you’re cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes.