Baked Potatoes

Recipes for baked potatoes exist across the archives of The Times. This is the battle-tested best. Adorn the result with toppings: sour cream, minced chives, crumbled bacon, chopped jalapeño, cauliflower florets, crab meat dressed in lemon juice. The potatoes are a blank canvas, though delicious on their own.

Ingredients

• 4 large baking potatoes, like russets
• 1 teaspoon olive oil
• Kosher salt
• 4 tablespoons unsalted butter

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    330 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 6 grams protein; 30 milligrams cholesterol; 566 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 450.
2. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
3. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
4. Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.

1 hour