This is a nice variation on baked potatoes. We have this most Sundays because it is easy and doesn't require gravy! I have an oven that has a delay start setting on it, so I can prepare this before I go to church and put it in the oven and have the oven come on while we are gone so that when we get home, the potatoes are ready to eat! Our family all likes this and it is healthy because you don't need butter or sour cream on it.
Line a cookie sheet with foil. Drizzle olive oil and spread it over the foil. Sprinkle kosher salt, pepper, and any seasoning you like (I really like Montreal Steak Seasoning). Cut washed Idaho russet potatoes in half lengthwise and lay them face down on the foil. Bake at 425 degrees for about 45 minutes or until the bottoms turn crispy brown.
Line a cookie sheet with foil. Drizzle olive oil and spread it over the foil. Sprinkle kosher salt, pepper, and any seasoning you like (I really like Montreal Steak Seasoning). Cut washed Idaho russet potatoes in half lengthwise and lay them face down on the foil. Bake at 425 degrees for about 45 minutes or until the bottoms turn crispy brown.
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