This is more a technique than a recipe and produces the ideal baked potato with a fluffy body that acts as the perfect foil for all things creamy and salty. There is Nothing worse than a parched baked potato with an arid interior landscape. I've used salmon roe here but feel free to sub with crisped up bacon, guanciale, or just omit them altogether. What's NOT optional though is the butter and sour cream (and sea salt and black pepper). The russet potato can have a rather mealy texture (which also makes them ideal for a baked potato) so the fat adds that much needed creamy mouthfeel to complement the fluffy potato you've just cooked up. Just follow the steps below, you can't go wrong!

Ingredients

• Russet Potatoes

• Olive Oil

• Sour Cream

• Salted Butter

• Salmon Roe (optional)

Directions

• Pre-heat your oven to 200 Degrees C.

• Then Scrub your russet potatoes. Dry and prick them all over with a fork to allow steam to escape when they're cooking.

• Microwave them for 5 minutes. You just wanna give them a head start in ensuring their insides are soft and fluffy.

• Rub oil all over the exterior of the potatoes, then bake in the pre-heated oven for 45 to 50 minutes. At this point, the skins of the potatoes should be crisp, and their interiors fluffy and moist.

• Once out of the oven, let them cool for 5 to 10 minutes. Make a cross hatch pattern on the top of the potatoes - two slits forming an X. Hold both ends of the potatoes and push everything upwards. This will expose some of the fluffy interior and create space for you to pile on your toppings.

• For the toppings, add a slab of salted butter. Season with some sea salt and black pepper, then top with sour cream and salmon roe.