Baked Potato

Ingredients

• 4 each russet potato – scrubbed and dried
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• unsalted butter – for serving
• sour cream – for serving
• chives – finely sliced (for serving)
• cheddar cheese – shredded (for serving)

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the middle. Set a wire rack over a rimmed baking sheet, or plan to place the potatoes directly on the oven rack for better airflow.
2. Scrub the russet potatoes and dry them thoroughly with a towel so the skins crisp in the oven.
3. Prick each potato 6–8 times all over with a fork to vent steam.
4. Rub the potatoes lightly with the vegetable oil, then sprinkle evenly with the kosher salt.
5. Arrange the potatoes on the wire rack or directly on the oven rack (do not wrap in foil). Bake until the skins are crisp and a skewer slides through the centers with no resistance, 50–65 minutes, or until an internal temperature of 205–210°F (96–99°C).
6. Transfer to a board and rest 5 minutes. Slit each potato lengthwise, then gently squeeze the ends toward the center to open and fluff the interior with a fork.
7. Serve hot with unsalted butter, sour cream, chives, or shredded cheddar cheese as desired.