Baked Potato


  • 1 medium russet potato
  • 1 tbsp canola or vegetable oil
  • pinch of black pepper
  • pinch of kosher salt

Topping Suggestions

  • sour cream, chives, bacon bits, cheddar cheese, broccoli


  1. Preheat oven to 350°, situating oven rack in the center of the oven
  2. Wash potato thoroughly under cold water, remove imperfections, then dry well
  3. Pierce the potato 7-8 times with a table fork (in a line down the top middle, then once on each side - deep enough to reach center)
  4. Place in a bowl and toss with oil
  5. Sprinkle salt and pepper evenly over oiled potato skin
  6. Place directly on center rack of the oven with a cookie sheet or piece of foil beneath to catch any drippings
  7. Bake for 1 hour (if a thick or especially large potato, bake for 1½ hours) or until the potato is fork-tender through the middle
  8. Serve split open with green onions, bacon bits, cheddar cheese, sour cream or any of your favorite vegetables

Note: If making more than 2 potatoes at a time, add an additional 10 minutes of baking time