Baked Potato

4 russet potatoes (about 2 1/2 Pounds), scrubbed

Olive oil (for rubbing)

Flaky sea salt

Fresh ground black pepper

Optional Toppings:

unsalted Butter

freshly grated Parmesan (or your favorite cheese)

chopped fresh Chives

Preheat oven to 350 degrees.

Prick potatoes all over with a fork

Rub with oil

Season generously with salt and pepper

Place potatoes directly on oven rack and roast until very soft when squeezed and skin is crisp, around 60-70 minutes.

Cut a slit into each potato length wise as shown in picture above.

Squash ends together to open the cut as shown in the picture above.

Top with your choice of favorites, salt, pepper, butter, parmesan chives or whatever.