• 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