Directions
- 1Wash the potato(es) under running water.
- 2Dry thoroughly.
- 3Poke prodigiously with a fork to allow steam to vent during cooking.
- 4Rub with cooking oil, enough to be slippery but not drip.
- 5Sprinkle on about half a teaspoon of kosher salt.
- 6Park the potato(es) directly on an oven rack, set midpoint to the top third of your oven.
- 7(Optional) Place a drip pan underneath to catch any drippage.
- 8Set the oven or toaster oven to 300 degrees Fahrenheit and bake for 1 hour.
- 9Carefully extract the potato(es).
- 10Re-oil lightly.
- 11Return to the oven and increase temperature to 400 degrees Fahrenheit.
- 12Cook for 10 more minutes for crispy skin.
- 13To split, poke with a fork to perforate and then carefully squeeze the ends to pop it open.
Ingredients
- Burbank Russet potato
- cooking oil
- 0.5 teaspoon kosher salt
Equipment
oven rackdrip pantoaster ovenfork
Tips
- Poke potatoes with a fork to allow steam to vent, preventing a dense texture.
- Do not use a knife to split the potato; poke with a fork and squeeze the ends to open.
- Be aware of steam when opening the potato.
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