- 1 large russet potato (If it appears as though Mr. Potato Mind®, you have the correct one.)
- Canola oil to coat
- Kosher salt
Heat oven to 350 levels and position racks in bottom and top thirds. Wash potato (or taters) completely having a stiff brush and cold flowing water. Dry, then utilizing a standard fork poke eight to twelve deep holes all around the spud to ensure that moisture can escape during cooking. Devote a bowl and coat gently with oil. Sprinkle with kosher salt and put potato on rack in middle of oven. Convey a baking sheet around the lower rack to trap any drippings.
Bake one hour or until skin feels crisp but flesh beneath feels soft. Serve by developing a dotted line from finish to finish together with your fork, then crack the spud open by squeezing the ends towards each other. It'll pop right open. But be careful, you will see some steam.
NOTE: If you are cooking greater than 4 taters, you will need to extend the cooking by as much as fifteen minutes.
(Recipe courtesy Alton Brown)