Classic Baked Potato with Butter and Chives

Preheat your oven to 425°F (220°C). Scrub 4 large Russet potatoes under cold water to remove dirt and pat thoroughly dry. Using a sturdy fork, pierce each potato deep into its core 5 to 6 times around its equator to allow steam to escape.

Pour 1 tbsp extra virgin olive oil into your hands and rub evenly over the skin of each potato until fully coated. Season generously with 1 tsp coarse sea salt, pressing so the crystals stick to the oil.

Place the seasoned potatoes directly onto the bare metal bars of your preheated center oven rack. Bake at 425°F (220°C) for 50 to 60 minutes until the skin is brittle and a sharp paring knife glides into the center with zero resistance.

Remove potatoes using tongs. Slice a clean longitudinal slit down the center equator of each potato. Using a clean towel to protect your hands, squeeze the short ends of each potato inward and upward to pop the fluffy white core open into a cradle. Fluff the interior flakes lightly with a fork.

Drop 1 tbsp unsalted butter into the center of each steaming fluffed potato cradle. Top each spud with a heavy pinch of freshly cracked black pepper and ½ tbsp of freshly chopped chives. Serve immediately while piping hot and crisp!