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2) Then bring the water to a hard boil. Add the salt and stir until dissolved. Add the taters being careful not to splash yourself. Boil until a fork slides in and out of a potato with ease, about 20-30 minutes. 3) Pour the potatoes into a strainer or colander in the sink and drain. Let them sit for a few minutes and they should get a slight frosting of salt.
The potatoes should be tender through to the center. MAKE AHEAD METHOD If you are cooking for many people and can't fit all of the potatoes in the oven at one time try this. Preheat the oven to it's highest setting (minimum 500F), bake the potatoes in the oven for 30 minutes.0 large russet baking potatoes 2 c. extra virgin olive oil 3 Tbsp. salt 4 tsp. white pepper. Toppings 4 - 5 lb. sour cream 1 lb. bacon bits 2 lb. butter 4-5 bunches of green onions, finely chopped. 2 lb. grated sharp cheddar cheese. If you are having a baked potato bar more toppings can be added accordingly.