- 1 Large Potato (per person) – I prefer the restaurant style baking potatoes myself
- Olive Oil
- Sea Salt
- Preheat the oven to 400 and place the rack in the middle.
- Line a cookie sheet with aluminum foil. – this is optional. You can cook eat potato directly on the rack but I highly recommend placing a lined cookie sheet on the rack below to catch the drippings.
- Scrub each potato with cool water, not hot!
- Dry the potatoes thoroughly with a paper towel.
- Using a fork, pierce each potato a good 4-5 times ensuring you go deep. If you don’t do this, the tater will explode… trust me on this! 🙂
- Slather each tater with oil ensuring it’s coated evenly.
- Sprinkle with Sea Salt.
- Either lay on the lined cookie sheet or the rack.
- Cook for roughly 45 minutes to an hour depending on the size of the potato.*
*Note: if you bake it on the sheet, flip them about every 20 minutes. Baking on the rack directly, you don’t have to flip.
Insert a fork or wooden skewer into the potato. It should go all the way in. The skin should be crisp and the flesh soft.
Now, as you notice, not once did I say “Wrap the potato in foil”. Don’t do it. Period… EVER! It’s not going to harm it but if you wrap the potato in foil it ends up “steaming” the potato rather than baking it. It’ll taste good but it’s be really, really soft and the skin will be just blah.