4 small Yukon gold, red, or California white potatoes, or baby new potatoes.
4 teaspoons extra-virgin olive oil (optional)
Sea salt, to taste
Freshly ground pepper, to taste

Toppings: sour cream or yogurt, snipped chives, freshly grated Parmesan cheese, herb butter, and salsa… just about anything you want.


Preheat oven to 400°.

Poke potatoes several times with fork, place on baking sheet, and bake 30 to 40 minutes or until tender and crisp.

Cut a slit in the top of each potato, and squeeze to push flesh of potato upward. Drizzle each with 1 teaspoon olive oil, and add sea salt and pepper. Add any toppings you would like. Butter can also be substituted for the olive oil.

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