4 medium Russet or Idaho baking potatoes (about 6 ounces each)
4 teaspoons unsalted butter, softened
Coarse kosher salt, preferably additive-free such as Diamond Crystal
Favorite toppings: sour cream, creme fraiche or strained yogurt, chopped fresh chives or scallions, unsalted butter, steamed vegetables such as broccoli or spinach, chili
Instructions
Preheat the oven to 400 degrees.
Scrub the potatoes, dry and rub each with 1 teaspoon of butter. Pour a layer of salt on the bottom of a shallow baking dish or cookie sheet. 1½ cups is perfect for a 13 x 9 -inch dish.
Place the potatoes 2 inches apart on top of the salt and bake for 50 minutes, until tender.
When each potato is removed from the baking dish, rub off any salt clinging to the bottom of the potato. Split open lengthwise and top as desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/the-perfect-baked-potato/