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Inspired by my favorite test kitchen, but modified to use olive oil.

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Baked Potatoes

Servings: 2 servings
Author: Christopher Kosovich

Ingredients

  • 2 approximately 7 to 9-ounce russet potatoes, unpeeled, each lightly pricked with fork in 6 places
  • 1/2 cup water
  • 2 Tbsp. olive oil
  • Salt and pepper

Instructions

  • Adjust oven rack to middle position and preheat oven to 450 degrees.
  • Dissolve 2 tablespoons salt in 1/2 cup cold water in medium bowl.
  • Place potatoes in bowl and toss in the salt water solution so the outside of potatoes are evenly moistened.
  • Transfer potatoes to wire rack set in rimmed baking sheet.
  • Bake until center of largest potato registers 205 degrees, approximately 45 minutes to 1 hour.
  • Remove potatoes from oven and brush tops and sides with olive oil. Return potatoes to oven and continue to bake for 10 minutes.
  • Remove potatoes from oven and open up the potatoes immediately so steam can escape by using paring knife making 2 slits, forming X, in each potato.
  • Using clean dish towel, hold ends and squeeze inward toward the center slightly to push flesh up and out.
  • Season to taste with salt and pepper.
  • Serve immediately.