Baked Russet Potatoes
You need 6 Russet potatoes, scrubbed and dried, for this roasted Russet potatoes recipe! These baked potatoes are served with butter & chives.
Ingredients
- 6 Russet potatoes, scrubbed and dried
- Extra virgin olive oil
- Salt
Additional toppings:
- Cheese, we like Tillamook’s Sharp Cheddar White Cheese
- Sour cream
- Chives, finely chopped
- Salt
- Pepper
- Bacon pieces
Instructions
- Preheat oven to 350 degrees.
- Using a fork or small knife, poke small holes all over the skin of the potato.
- Coat potatoes in olive oil and a pinch of salt (this will provide crispy skin).
- Place the potatoes directly on the oven rack (no sheet pan required!) and bake for 1 hour or so, until skin is crispy and center is tender.
- To serve, garnish with sour cream, chives, butter, cheese, and anything else that tickles your fancy!
Notes
A way to know if potatoes are done is if you make a small cut down the center and squeeze the spud lengthwise, it should split open with fluffy potato goodness. If it doesn’t, return to the oven for a few minutes longer.