Ingredients

4 large baking potatoes, like russets

1 teaspoon olive oil

 Kosher salt

4 tablespoons unsalted butter

PREPARATION

Preheat oven to 450.

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.

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.

Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.