Ingredients
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4 medium russet potatoes, scrubbed
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1 tbsp olive oil
Steps
1
Preheat oven to 425°F. Place the potatoes on a rimmed baking sheet. Rub all over with the oil. Season with salt and pepper.
2
Bake 50 min.–1 hour, until potatoes are fork-tender. Cut slits in tops of potatoes. Carefully squeeze ends of potatoes inward to open them slightly before topping.
Tips
Flavor combinations:
Chicken Alfredo: Toss shredded rotisserie chicken with warmed jarred Alfredo sauce. Add to potatoes with artichoke hearts, sautéed spinach, and Parmesan.
Nacho: Top potatoes with jarred or fresh salsa, diced avocado, and Mexican blend shredded cheese.
Beef and Peppers: Top potatoes with chopped deli roast beef, diced bell peppers, and shredded Cheddar.
