olive oil
salt
optional toppings such as butter, cheese, sour cream, green onions, cottage cheese, etc.
Position racks in the middle and bottom third of the oven, and preheat to 350'.
Line a cookie sheet with foil and set aside.
Wash the potatoes, dry thoroughly. Use a fork to poke 8-12 holes all over the spud, so that moisture can escape while cooking. Place the potatoes in a bowl and with oil. Sprinkle with salt and place the potatoes directly on the middle rack. Place the cookie sheet on the bottom rack to catch any drips. Bake until the skin feels crisp but the flesh feels soft (about 1 hour and 15 minutes).
Remove the potatoes from the oven with oven mitts, and serve immediately.
Note: mix things up with a Sweet Potato instead of a Russet.
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