4 russet potatoes ▢2-3 tablespoons olive oil ▢kosher salt to taste
Preheating the oven to 350 degrees Fahrenheit.
Pat potatoes thoroughly after washing them with cold water and a stiff brush. Poke 8–12 deep holes throughout the surface of each potato with a utensil to allow moisture to escape during cooking.
Pat potatoes thoroughly after washing them with cold water and a stiff brush. Poke 8–12 deep holes throughout the surface of each potato with a utensil to allow moisture to escape during cooking.
Bake until the flesh is tender and the skin is crusty, about one hour.
Once the potatoes are cold enough to handle, set them aside. Using a fork, make a dotted line from one end to the other of each potato, and then squeeze the ends of the potatoes toward one another to split them open.