Ingredients

• 2 Tb Salt
• ½ C water
• 4 russet potatoes, 7-9 oz each, unpeeled, each lightly pricked with fork in 6 places

Instructions

1. Adjust oven rack to middle position and heat oven to 450F.

2. Dissolve salt in water in large bowl.

3. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened.

4. Transfer potatoes to wire rack set in rimmed baking sheet and bake until 205F, ~45-60 minutes.

5. Open up the potatoes immediately after removal from the oven in step 3 so steam can escape.

6. Remove potatoes from oven and brush tops and sides with oil.

7. Return potatoes to oven and continue to bake for 10 minutes.

8. Remove potatoes and make 2 slits, forming X, in each potato, squeeze ends slightly to push flesh up and out.

9. Season with salt and pepper to taste. Serve immediately.