I do the same with my sweet potatoes, and sometimes I cut the potatoes lengthwise and bake the whole tray for 30 minutes because my kids adore potato halves with shredded cheddar cheese. For this one, I used simple toppings. Toppings that we like, such as butter, sour cream, and parm cheese, but you can use whatever you prefer.
- 6 Russet Potatoes preferably same size (Also known as Idaho Potatoes)
- Olive oil
- Salt and Ground Black Pepper
Topping option for each
- Salt and ground black pepper to taste
- Unsalted Butter
- Sour Cream
- Chives or green onions
- Pinch of Herbs or spices parsley, Za'atar, or chili flakes
- Preheat to 400F (200C)
- Wash potatoes very well.
- Prick potatoes all over with a fork, then rub with olive oil;
- Season each potato generously with salt and ground black pepper.
- Lay for each potato a square of aluminum foil and wrap it completely and bake for about 40 minutes or until tender. Use a kitchen towel and press the potato lightly, if it's softer or tender, the potato is done.
If you do not want to use aluminum foil, then place potatoes on the cooking rack in the middle of the oven, and bake for about 45 minutes at 375F or until tender.
- Carefully open the aluminum foil if you are using it, then cut open each potato in the middle and lightly squeeze so the potato could open wide.
- Using a fork, just lightly scrape and mix inside of the potatoes before adding any topping.
- Season with salt and pepper and top with butter, sour cream, Parmesan, chives or any topping that you prefer.
I used heavy duty alum foil. It is not necessary to use it, but the potatoes are cooked much faster and we like it. It is the best if you use the same size potatoes. The cooking time will also vary on the size of your potato. You can use as many as you want as long as it could fit in your oven, but I got to mention that any leftover potatoes makes a fantastic salad the next day.