Ingredients
- 4 large russet potatoes scrubbed and dried
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 ounce butter optional, for topping
- 1/2 ounce sour cream optional, for topping
- Diced chives optional, for topping
Instructions
- Pierce the potatoes with a fork several times to allow steam to escape during baking.
- Rub the potatoes with olive oil, then season generously with salt and pepper.
- Place the potatoes on a baking sheet and bake for about 30 minutes, or until they are easily pierced with a fork.
- Remove the potatoes from the oven, let them cool slightly, then slice them open and fluff the insides with a fork.
- Top with butter, sour cream, and chives if desired, and serve immediately.