Preheat the oven to 450 ̊F. If you have a wire rack, set it over a baking sheet to promote even cooking all around the potato.
Scrub the potatoes clean under running water then dry thoroughly with a towel. Poke holes in the potato all over, about 5-6 times with a fork.
Rub the potato skins with a little olive oil and sprinkle generously all over with kosher salt.
Set the potatoes on a rack or baking sheet, keeping the potatoes at least an inch apart, and bake for 45-60 minutes depending on the size of your potatoes, or until easily pierced with a fork.
They should reach 210 ̊F in the center on an instant-read thermometer. To serve, use a knife to cut a slit down the center of your potato and push in the sides of the potato to open up the potato and fluff the center.
Add a tablespoon of butter to melt into the center of the hot potato. Sprinkle with salt and pepper or serve with desired toppings. ENJOY