Baked Potatoes
Recipe: https://recipestripper.com/recipes/0ea70f85-a693-4a73-84ab-bdc5af7e0d4d
Original source: https://cooking.nytimes.com/recipes/1016869-baked-potatoes

Recipes for baked potatoes exist across the archives of The Times. This is the battle-tested best. Adorn the result with toppings: sour cream, minced chives, crumbled bacon, chopped jalapeño, cauliflower florets, crab meat dressed in lemon juice. The potatoes are a blank canvas, though delicious on their own.
Yield: 4 servings
Total time: PT1H

Ingredients
- 4 large baking potatoes, like russets
- 1 teaspoon olive oil
- Kosher salt
- 4 tablespoons unsalted butter

Instructions
1. Preheat oven to 450.
2. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
3. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
4. Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.