Ingredients
- Medium to large Russet potatoes
- Olive oil
- Coarse kosher salt
- Canned Parmesan cheese
Method
Wash and dry the potatoes. Preheat the oven to 350.
Coat the potatoes with a very thin sheen of olive oil, then rub them generously with salt and Parmesan.
Bake for an hour (or longer for larger potatoes) directly on the oven rack until the outside just starts to crisp up. It's a good idea to place a drip pan on the rack below the spuds.
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