Yep, This Is the Best Way to Make Baked Potatoes

Vegetable

Source :

Ingredients

The perfect baked potato

Salt

4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with a fork in 6 places

1 tablespoon vegetable oil

Directions

1. Preheat oven to 450F degrees with rack in the middle. Dissolve 2 tablespoons salt in 1/2 cup water in a large bowl, then toss potatoes in the brine to moisten. Place potatoes on a wire rack atop a rimmed baking sheet and bake until center of largest potato registers 205F degrees, 45 minutes to 1 hour.

2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.

Notes

Note: I used olive oil because I love the flavor with potatoes and didn't worry about its smoke point.

3. Remove potatoes from oven and use a paring knife to make an "X" in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.

NOTE: Taste before salting, since they have a salty skin already. And I'm old-school and go diner-style with a single slit and then pinch the sides in. To each their own.