Ingredients:
- 4 large Russet or Idaho potatoes (approx. 1 kg)
- 2 tablespoons Olive Oil or Neutral Oil
- 1 tablespoon Flaky Sea Salt
- 1/2 teaspoon Ground Black Pepper
Instructions:
- Preheat the Oven: Set the oven temperature high. Preheat to 220°C (425°F). Place a cooling rack onto a standard baking tray.
- Select and Scrub: Choose potatoes of similar size for even cooking. Scrub the potatoes thoroughly under cold running water to remove dirt.
- Dry Thoroughly: Pat the potatoes completely dry using a clean kitchen towel or paper towels. This removal of surface moisture is essential for crispy skin.
- Pierce: Use a fork or skewer to prick each potato deeply 8–10 times all over. This allows steam to escape, preventing bursting and ensuring a fluffy interior.
- Oil and Season: Rub the potatoes generously with olive oil. Sprinkle evenly and heavily with flaky sea salt and black pepper, ensuring the entire surface is coated.
- Load the Oven: Place the prepared potatoes directly onto the cooling rack (resting on the baking tray). This crucial step ensures 360-degree air circulation, eliminating soggy patches.
- Initial Bake: Place the tray in the preheated oven. Bake for 60 minutes.
- Check for Doneness: After 60 minutes, gently squeeze a potato using tongs. It should yield easily. If firm, continue baking for an additional 15–30 minutes until soft and the skin is deeply browned and crisp.
- Rest and Cut: Once fully cooked, remove the potatoes from the oven and allow them to rest for 3–5 minutes.
- Fluff the Interior: Using a sharp knife, slice the potato lengthwise across the top, going about 3/4 of the way through. Gently push the ends toward the center to 'open up' the potato and expose the fluffy white flesh.
- Garnish and Serve: Add butter, sour cream, cheese, and chives immediately while the baked potato is piping hot.