• Servings:
  • Calories:
  • Protein:
  • Fiber:


  • Large russet potatoes
  • 1/2 cups of water
  • 30g of salt


  • Mix the water and salt.
  • Poke the potato 6 times with a fork, making sure to spread the pokes all around.
  • Dip and cover the potatoes in the brine.
  • Bake on a wire rack, on top of a baking sheet. 450F for around 50 minutes, taking them out once the internal temperature registers 205F.
  • Remove the potatoes, cut a slit across each, and then use forks to spread the slit open.
  • Top with desired ingredients and serve hot.


Some good topping include: