Ingredients:
2 large Russet potatoes
2 tablespoons unsalted butter
1 tablespoon chopped green onions (or chives)
Salt, to taste
Black pepper, to taste
Olive oil (optional, for crispy skin)
Instructions:
Preheat the oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly to clean the skins. Pat them dry.
Optional: Rub the potato skins with a little olive oil and sprinkle with salt for a crispier texture.
Pierce each potato a few times with a fork to allow steam to escape while baking.
Bake the potatoes directly on the oven rack or on a baking sheet for about 45–60 minutes, or until they are tender when pierced with a knife or fork.
Remove from the oven and let them cool for a few minutes.
Cut a slit down the center of each potato and gently squeeze the ends to open it up.
Add a tablespoon of butter to the center of each potato.
Sprinkle with chopped green onions, salt, and black pepper to taste.
Serve hot and enjoy!
