Ingredients

• 1 medium-to-large russet potato
• Butter, for brushing (or olive oil)
• Salt
• Sour cream, for serving

Steps

1. Heat the oven to 450°F.
2. Scrub the potato clean and poke it about 10 times with a fork.
3. Place the potato on a wire rack set on a baking sheet (or directly on the sheet if you have no rack).
4. Bake 25 minutes.
5. Brush the potato all over with butter (or olive oil) and sprinkle with salt.
6. Turn the potato upside down and bake another 20 minutes.
7. Check for doneness: squeeze with an oven mitt — soft means done; if not, bake 5 minutes more.
8. Cut halfway down the middle, squeeze to open, and serve with sour cream and any toppings you like.