Ingredients:

  • 4 large Russet potatoes (approx. 275g each)
  • 2 tsp extra virgin olive oil
  • 4 tbsp salted butter
  • 1 tsp flaky sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C). Scrub the potatoes thoroughly with a stiff vegetable brush under cold water and pat completely dry.
  2. Pierce each potato 5-6 times with a fork to allow internal pressure to vent. Rub the skins evenly with olive oil and a small pinch of salt.
  3. Tear four large squares of heavy-duty aluminum foil. Place one potato in the center of each and wrap tightly, crimping the edges to create a complete seal.
  4. Place the wrapped potatoes directly on the center oven rack. Position a baking sheet on the rack below to catch any potential drips.
  5. Bake for 45 to 60 minutes. The potatoes are done when they yield easily to a gentle squeeze or reach an internal temperature of 205-210°F.
  6. Carefully unwrap, split open, and top each potato with 1 tablespoon of high-quality salted butter, flaky sea salt, and cracked black pepper.