Choose a firm vegetable brush to scrub the potatoes. Avoid stiff bushes that break the skin.
Pierce the potatoes in the shape of a cross over the top of the potatoes. Piercing prevents the potatoes from bursting in the oven. The cross shape is where you will open the potatoes when they are ready to serve.
Rub the skin of the potatoes with a little vegetable oil to make them shiny and crisp in the oven.
Sprinkle the tops with salt for added flavour.
Tear off a sheet of aluminum foil and place on the oven rack. Forget wrapping the potatoes in foil. It steams them instead of baking. Placing foil on the oven rack prevents the oil and salt from dripping in the oven and making a mess.
Place the potatoes in a single layer on the sheet of foil.
Bake 55 to 60 minutes or until the potatoes are tender.
To serve, use a fork to pierce again in the cross area. Press the ends towards the center. The Idaho Potato Commission calls this the “Blossoming” technique. The potato will push upward and be more fluffy than if cut with a knife.