Ingredients:
1 large russet potato (or baking potato)
1 tablespoon olive oil (optional, for crispy skin)
Salt (to taste)
Black pepper (to taste)
1–2 tablespoons butter
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Instructions:
1. Preheat oven: Set oven to 400°F (200°C).
2. Prepare potato:
Wash and scrub the potato well.
Pat dry with a towel.
Prick the potato several times with a fork (to let steam escape).
Rub lightly with olive oil and sprinkle with salt for extra flavor (optional).
3. Bake:
Wrap the potato in aluminum foil (like in the picture) for softer skin, or place directly on the oven rack for crispier skin.
Bake for 45–60 minutes, depending on potato size, until tender when pierced with a fork.
4. Serve:
Remove from the oven and carefully unwrap.
Cut a slit down the middle and gently squeeze the sides to open.
Add a pat of butter on top and season with salt and pepper.
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Optional Toppings:
Sour cream
Shredded cheese
Chives or green onions
Bacon bits
Steamed broccoli