Baking potato, I like Russett
olive oil
Kosher salt
Preheat the oven to 400.
Scrub the potato
Pierce the skin several times with a fork or steak knife.
Rub the skin with olive oil.
Take a pinch of salt and rub over the whole potato making sure to place it on the baking sheet with the pierced side up.
Bake for 1 hour.
The potatoes will be ready to eat the moment they come out of the oven, so time the rest of your meal accordingly.
Take the potatoes out of the oven and use a thick, dry, clean dish towel to pick up a potato (warning: it's hot). Then slam the potato down on the counter; The potato should burst open, revealing the fluffy and steaming interior. You don't want to smash it so hard that hot potato pieces go flying across the kitchen, but you'll need to use enough force to really disrupt the insides and tear open the skin. It's totally normal for the potato to lose its shape in the process — that just means it's extra fluffy, and you can gently push it back together a little to serve.
Top with desired toppings such as butter, sour cream, cheese, green onions, and bacon.
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