Preheat hte oven to 425 degrees. Line a baking sheet with parchment paper.

Slice the ends off of the russet potato. Then, slice the sides off so that all sides are flat. Slice the potato lengthwise to get 4 slabs, about 1/4" thick. Slice these slabs in half lengthwise to yield 8 dippers.

Place the potato dippers on the baking sheet and brush with olive oil. Bake for 25-30 minutes or until browned and crispy on the edges.

Smear the top 1/3 of each dipper with your desired dip: hummus, avocado, marinara sauce, etc.