Preheat the Oven: Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven, and place a baking sheet on the rack below it to catch any oil drips.

Wash and Dry: Thoroughly scrub the potatoes under cold water to remove any dirt. Dry them completely with a paper towel or clean dishcloth. This is essential for a crispy skin.

Pierce the Potatoes: Using a fork, prick each potato 6 to 8 times all over. This allows steam to escape during baking.

Oil and Salt: Rub the exterior of each potato lightly with oil until completely coated. Generously sprinkle the coarse salt over the oiled potatoes, pressing gently so it adheres to the skin.

Bake: Place the potatoes directly onto the middle oven rack. Bake for 45 to 60 minutes. The potatoes are done when the skins are dry and crispy, and a knife pierces the center with no resistance.

Fluff and Serve: Remove from the oven. Carefully make a shallow, lengthwise slit down the top of each potato. Using a kitchen towel to protect your hands, gently squeeze the ends toward the center to pop the potato open and fluff the inside.

Garnish: Serve immediately with a generous pad of butter, sour cream, black pepper, and your favorite toppings.