Restaurant Style Fluffy Baked Potatoes

All this time I have not been baking potatoes the right way!
(Thanks for setting me straight Di)

Take your baking potatoes (russet are best) and scrub them clean with a brush. Pat dry.
DO NOT POKE SKIN.

Brush all over with olive oil and set on a parchment or silicone lined baking sheet. Sprinkle with salt. I used Himalayan pink here.

Bake at 425 F for 45 minutes to 1 hour depending on the size of your potatoes. When the potato is soft when you press it it's done.

Here's the cool part.....

When you take the potato out of the oven, drop it onto the counter from about 10" up. This makes the insides all soft and fluffy.

Make a slice in the top of the potato and squeeze the ends gently to open it up more.

Serve with your favourite toppings.
It's so simple, but it really does make a difference!