Preheat the oven to 350 degrees. Place one rack in the center of the oven and the other underneath it. Place a baking sheet on the lowest rack to catch any debris from the potatoes.

Wash the potatoes thoroughly. Since you are serving the skins and all, make sure to clean all the nooks and crannies of dirt. Dry the potatoes in a clean kitchen towel. Take a fork and stab the potatoes all over. As the potato bakes, the moisture will try to escape. If you do not make the holes for the steam to escape, the potatoes may explode. Put the potatoes in a large bowl and add only enough oil to coat the potatoes. Sprinkle them with the salt.

Now take them to the oven and place the potatoes directly on the rack above the baking sheet. Bake for 1 hour and 20 minutes. (If you are only baking one potato, it will be done in about an hour) They are done when the skins are crisp and dry but the flesh is soft. Your instant-read thermometer will read 200–210 degrees.

To serve, use a fork to poke holes in a line running the length of the potato. Then squeeze the potato from the ends and it will pop right open. This tends to look better than slicing it open with a knife.

Top your potato simply (with butter or sour cream) or more extravagantly (with sausage gravy or your favorite stew) and enjoy!