An essential, fundamental dish. The baked potato is great… just be careful what you put into it!
Here is a method I have used several times with great results.
1 large russet potato
1 Heat oven to 350°F and position racks in top and bottom thirds.
2 Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
3 Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
4 Place in a bowl and coat lightly with oil.
5 Sprinkle with kosher salt and place potato directly on rack in middle of oven.
6 Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.
7 Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
8 Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.
9 It will pop right open.
10 But watch out, there will be some steam.
11 NOTE: If you’re cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes.