Ingredients
4 russet potatoes (about 2 1/2 pounds)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
Unsalted butter, sour cream, and chopped chives, for serving
Preparation
Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Remove from oven.
Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open, season generously with salt and pepper, and top with butter, sour cream, and chives.
