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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 2 |
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Use russet potato only for this, the butter amount may be adjusted, recipe may increased to as many potatoes as desired, lower heat cooking only please, I also like to top with grated cheddar cheese but that is optional Ingredients:
1 large russet potato |
2 teaspoons oil |
1/2 teaspoon coarse kosher salt (or use table salt, coarse is better) |
1 tablespoon butter (or to taste) |
fresh ground black pepper (or to taste) |
Directions:
1. Set oven to 325 degrees F.
2. Fit a rack into a jelly-roll pan.
3. Wash/scrub the potato very well and dry completely.
4. Pierce the potato skin several times all over.
5. Rub the oil all over the potato skin, then rub the coarse salt all over using hands.
6. Place the potato/s onto the rack.
7. Bake until fork-tender all the through to the middle turning the potato over halfway through cooking (about 70 to 90 minutes depending on the size of the potato).
8. Slice the potato down the center, then split open.
9. Season with black pepper and salt to taste and butter.
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