Ingredients
- 2 medium russet potatoes
- 2 tablespoons extra-virgin olive oil
- Pinch of fresh black pepper
- Pinch of sea salt
- 2 tablespoons butter cubed
- Sour cream optional
- 1 tablespoon spring onions chopped
Instructions
- Heat the oven to 450°F. Line a baking sheet with parchment paper and set aside. Using a fork, poke a few holes in the potatoes on all sides.
- Rub the potatoes with olive oil. Season with black pepper and sea salt, then place them on the prepared baking sheet.
- Bake the potatoes for at least 50 minutes, or until the potatoes are soft inside and the skin is crispy. Remove from the oven.
- Using a small paring knife, slice halfway through the potato and gently squeeze each potato open.
- Top each baked potato with a tablespoon of butter, a dollop of sour cream, if desired, and the chopped spring onions. Serve warm!
