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Choose Russet potatoes that are uniform in size, with no sprouts or wrinkles.
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Wash and thoroughly dry the potatoes, then coat lightly with olive oil.
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Prick each potato several times with a fork to allow steam to escape.
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Do not wrap potatoes in aluminum foil—foil traps moisture and steams the potato.
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Pour about 1/2 inch of rock salt into the bottom of a metal cake pan.
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Nestle the potatoes in the salt, leaving space between each one.
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Preheat the oven to 425°F, then reduce to 400°F when you’re ready to bake.
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Bake for about 1 hour, then test for doneness: a baked potato is ready when a fork slides in easily. If it still feels firm, bake 5–10 minutes more. (If using a thermometer, aim for 205–210°F internal.)
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Let the potatoes rest 5 minutes. Remove with tongs and lightly brush off excess salt.
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Split, fluff, and serve with butter, sour cream, and chives.
Notes: The salt is reusable. Once completely cool, store it in a zip-top bag.
Topping ideas:
Steakhouse twice-baked: sour cream, sharp cheddar, chopped chives, and a touch of horseradish.
Pimento cheese twice-baked: fold in pimento cheese; top with extra.
Cajun Butter: butter, Cajun seasoning, smoked paprika, minced green onion. Finish with a squeeze of lemon.
Sour Cream Dressing for Baked Potatoes:
This is a old family recipe.
Ingredients:
1/2 cup sour cream
1/2 cup Miracle Whip salad dressing (no exceptions)
3-4 green onions finely chopped
1/2 teaspoon sugar
1/4 teaspoon garlic powder
Directions:
Mix all ingredients together. Refrigerate for at least two hours.
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