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Preheat the oven to 400 and place the rack in the middle.
Line a cookie sheet with aluminum foil. – this is optional. You can cook eat potato directly on the rack but I highly recommend placing a lined cookie sheet on the rack below to catch the drippings.
Scrub each potato with cool water, not hot!
Dry the potatoes thoroughly with a paper towel.
Using a fork, pierce each potato a good 4-5 times ensuring you go deep. If you don’t do this, the tater will explode… trust me on this! 🙂
Slather each tater with oil ensuring it’s coated evenly.
Sprinkle with Sea Salt.
Either lay on the lined cookie sheet or the rack.
Cook for roughly 45 minutes to an hour depending on the size of the potato.*