- 2
- 5 mins
- 50 mins
Ingredients
- 2 russet potatoes, skin scrubbed clean under water and patted completely dry
- 2 tablespoons olive oil
- 2 tablespoons salt
- Butter
- Sour Cream
- green onions, chopped (or chives)
- Salt and pepper
Preparation
Step 1
Preheat your oven to 425 degrees with the oven rack in the middle. Line a baking sheet with parchment paper.
Rub the potato with olive oil until it is well coated and sprinkle with salt and transfer to the parchment lined baking sheet. Roast the potato whole (don't poke any holes in it) until it is soft when you squeeze it with your hand. The baking time will depend on the size of your potato, but usually 45 minutes - 1 hour.
When you take the baked potato out of the oven, drop it onto a plate or cutting board from 10" up. By dropping it, you loosen the inside of the potato so it is light and fluffy inside when you cut into it.
Cut a slit down the length of the baked potato, pinch the edges together to make the opening bigger, and fill the baked potato with desired amount of the fillings.
Instructions