Ingredients

4 Idaho or russet potatoes, (8–11ounces each)
1 teaspoon extra virgin olive oil

Instructions

Place the rack in position B and preheat the toaster oven to 400ºF on bake setting. Scrub the potatoes thoroughly and dry. Lightly rub each potato with ¼ teaspoon of the olive oil. Use a fork to prick potatoes, about 6 to 8 times. Place directly on the rack and bake until soft and easily pierced with a knife, about 55 to 60 minutes. Remove from the oven. To serve, pinch open the top, fluff the interior with a fork and serve topped with butter, extra virgin olive oil, margarine, or sour cream, as desired. Add kosher or sea salt and freshly ground pepper to taste.
Variation: Substitute sweet potatoes or yams for baking potatoes.

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