4 small russet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoons kosher or sea salt, plus for seasoning
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Pierce potatoes a few time to allow steam to escape. Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender, about 45 minutes. Split open and garnish with butter, sour cream and chives, if desired. You can also top them with cheese and chopped, cooked bacon.