Big Batch Baked Potatoes (Serves 12)

Big Batch Baked Potatoes (Serves 12)

Ingredients:

• 12 large russet potatoes (about 8–10 oz each)
• 3 tbsp olive oil or melted butter
• 1 tbsp kosher salt
• Optional toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions or chives
• Bacon bits
• Butter
• Black pepper
• Steamed broccoli
• Chili or pulled pork (for loaded versions)

Instructions:

1. Prep the Potatoes:

• Preheat oven to 425°F (220°C).
• Scrub potatoes clean under running water.
• Dry thoroughly with a towel.
• Prick each potato 4–5 times with a fork (to prevent bursting).
• Rub each potato with olive oil or butter.
• Sprinkle generously with kosher salt for crispy, seasoned skins.

2. Bake:

• Place potatoes directly on the oven rack (put a baking sheet on the lower rack to catch drips).
• Bake for 50–60 minutes, or until skins are crisp and a fork slides in easily.

3. Serve:

• Slice each potato open lengthwise.
• Fluff the inside with a fork.
• Top as desired and serve hot!

Storage & Reheating Tips:

• Store: Wrap leftovers in foil or place in an airtight container. Refrigerate up to 5 days.
• Reheat: Bake at 350°F for 15–20 min, or microwave for 2–3 min.