1. Prep the potato:
   • Scrub thoroughly under cold water. Pat completely dry.
   • Poke 6–8 holes all over with a fork to allow steam to escape.
2. Oil & salt the skin:
   • Rub entire surface with olive oil.
   • Sprinkle generously with salt (this is key for crispy skin!).
3. Bake directly on oven rack:
   • Place oven rack in center position.
   • Preheat oven to 400°F (200°C).
   • Place potato directly on rack (put a baking sheet on lower rack to catch drips).
4. Bake until tender:
   • Large potato (10 oz): 60–75 minutes
   • Medium potato (8 oz): 50–60 minutes
   • Done when skin is crisp and a knife slides easily into center.
5. Rest & fluff:
   • Let rest 5 minutes. Slice open crosswise.
   • Fluff interior gently with a fork—do not mash.
6. Serve with your favorite toppings:
   • Classic: butter, sour cream, chives, bacon
   • Loaded: chili, cheese, green onions
   • Light: Greek yogurt, steamed broccoli, everything bagel seasoning

💡 Pro Tips:
– No microwave shortcut—it softens skin and ruins crispness.
– For extra-crispy skin, brush with oil and salt again halfway through baking.
– Russets are best—their low moisture and high starch create fluffy insides.

Prep Time & Nutrition (per potato, plain):