Adjust the rack to the center of the oven. Preheat the oven to 450 °F.
As the oven preheats, rinse your medium-large russet potatoes under cold water to clean as needed. Then, pierce them lightly 6-8 times with a paring knife.
Dissolve 2 tablespoons of salt in a ½ cup of warm water in a large bowl. Place the potatoes into the salt water and rub them to help evenly coat the potatoes. Shake off or towel dry any excess water.
Put the potatoes directly on the oven rack or a wire rack on a baking sheet. Bake them for 45-55min, or until the largest potato reaches an internal temp of 205 °F.
You can check this with a thermometer for best results or by inserting the tip of a knife. If there’s little resistance, the potatoes are nearly done.
Remove the potatoes from the oven and brush with a neutral oil, such as vegetable oil. Return the potatoes to the oven and bake for an additional two to three minutes. This will ensure that the skin gets as crispy as possible.
Remove potatoes from the oven and let them rest for about three minutes.
Cutting them open right away will release too much steam and cause them to dry out; letting them rest too long will make their texture dense.
Slice the potato lengthwise with a paring knife without cutting through it. Use a towel to gently squeeze the sides inward to fluff or use a fork. Then, season with any toppings you choose.
