Total Time: 1 hour and 5 minutes
- 4 large russet potato
- 4 tablespoons butter
- 1 salt
- 1 ground black pepper
- 1/4 cup
Preheat the oven to 400 degrees F.
1. Position racks in the middle of the oven. Wash potatoes thoroughly and using a fork, poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place potato in oven. Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
2. Serve by cutting the potato from end to end with a knife, then crack the spud open by squeezing the ends towards one another. Be careful, there will be some steam! Top potatoes with 1 tablespoon butter, salt, pepper, chives, and a dollop of full-fat organic sour cream if you do well with dairy!