Baked potatoes are hard to beat. The outside is brown and crisp, coated in a crust of sea salt. Pierce the skin, and your fork gives way to a soft, fluffy interior. You cannot go wrong with baked potatoes as a side dish, appetizer, or even the main event.

Ingredients:

• 1 medium-to-large Russet potato, scrubbed clean of any dirt
• 1–2 teaspoons melted butter (or olive oil)
• pinch of coarse Kosher salt
• pinch of freshly-cracked black pepper

Method:

• Preheat the oven to 425°F and line two baking sheets with parchment paper.
• Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
• Bake for an additional 20 minutes.  Using an oven mitt, carefully squeeze the potato to check for doneness.  If the insides are soft and give under pressure, remove the potato from the oven.  Otherwise, continue cooking in 5-minute increments until the potato is soft.
• Cut the potato. Using a small paring knife, slice halfway through the potato lengthwise.  Then give it a gentle squeeze to open.
• Serve immediately, with your desired toppings.

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