Preheat the Griddle: Set your Blackstone Griddle to medium heat and let it preheat for about 10-15 minutes.

Wash and Dry Potatoes: Thoroughly wash the Russet potatoes to remove any dirt. Pat them dry with a paper towel.

Oil and Season: Drizzle olive oil over each potato and use your hands to spread it evenly, covering the entire surface. Generously season with salt, pepper, and any optional herbs or spices like garlic powder.

Fork Holes: Use a fork to puncture a few holes in each potato. This allows steam to escape and promotes even cooking.

Place on Griddle: Arrange the oiled and seasoned potatoes on the preheated griddle, spacing them evenly. Close the lid if your griddle has one.

Turn Occasionally: Every 10-15 minutes, use tongs to turn the potatoes to ensure even cooking and browning. This is a good time to add any fresh herbs like rosemary or thyme, if using.

Check for Doneness: After about 45 minutes to an hour, check for doneness by inserting a fork or skewer into the thickest part of the potato. If it goes in easily, the potato is done. Cooking times may vary based on the size of the potatoes and the exact temperature of your griddle.

Optional Crisp: For extra crispy skin, you can increase the heat to high for the last 5-10 minutes of cooking, turning frequently to avoid burning.

Cut and Fluff: Using a knife, make a lengthwise slit in the top of each potato. Use a fork to fluff up the insides.

Add Toppings: Add your choice of toppings like sour cream, chives, grated cheddar cheese, and cooked bacon bits.

Serve Immediately: For the best texture and flavor, serve the potatoes immediately after adding the toppings.