• Servings: 4
• 4 Idaho russet baking potatoes
• extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• garlic powder

1. Preheat the oven to 425 degrees. Scrub the potatoes and pat dry. Using a sharp paring knife, poke several deep holes all over the potato.
3. Drizzle each potato with a light coating of olive oil and rub over the entire potato. Season each potato on all sides with some salt, pepper and garlic powder.
5. Place on a rimmed baking sheet and bake until very tender when pierced with a fork or skewer, about 45 minutes to an hour.
7. When the potatoes have cooked, cut them down the middle and squeeze the ends slightly. Serve with desired toppings.

A great oven baked potato that tastes like it came from a restaurant kitchen.