- 4 Russet Potatoes
- 2-3 tbsp Peanut Oil
- Coarse Kosher Salt
- Wash and scrub potatoes until clean. Pat to dry.
- Poke 7-8 holes in your potatoes with a fork. Drizzle generously with peanut oil to coat, then add kosher salt to cover.
- Preheat oven to 425. Line the bottom rack of your oven with aluminum foil to catch drippings. Place potato directly on middle rack and bake for ~50 min-1 hour or until internal temp reaches ~205 degrees.
- Cut a small slit across the top and squeeze sides of potato to open. Top with your favorites: butter, sour cream, salt & pepper, freshly grated cheddar cheese, bacon bits, chives.