Ingredients
Scale
- 4 large russet potatoes, washed
- 3 tablespoons avocado oil
- 4 teaspoons salt
Instructions
- Preheat the oven to 400 degrees F.
- Poke 6-10 holes, about 1/2" deep, into each potato using a fork.
- Place potatoes in a large ziplock bag with the avocado oil. Seal the bag and roll the potatoes until coated with oil.
- Arrange potatoes on a 9" by 13" baking dish or a cookie sheet lined with aluminum foil or parchment paper.
- Sprinkle salt over each potato, ensuring all sides are covered.
- Bake for 50-60 minutes until a fork easily inserts without sticking.
- Remove from the oven, slice open, fluff the insides with a fork, and serve with your favorite toppings.
Notes
For extra crispy skin, skip wrapping the potatoes in foil while baking.
Feel free to experiment with toppings like sour cream, chives, or cheese for added flavor.
Storing leftovers in an airtight container keeps them fresh for up to four days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 290
- Sugar: 1g
- Sodium: 1725mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg