This simple method yields the best baked potatoes on the planet! Fluffy, moist interior and salty, crispy exterior. Load them up with all your favorite toppings or just serve with butter and a little salt and pepper.
- 4 (7 - 9 oz. each) russet potatoes, scrubbed clean and rinsed
- 1/2 cup warm water
- 2 Tbsp (32g) salt
- 1 Tbsp vegetable oil
Preheat oven to 450 degrees. Place a wire rack over a rimmed 18 by 13-inch baking sheet.
Pierce each potato 6 times (3 times on two sides) with a fork.
In a large bowl whisk together water and salt until salt has dissolved.
Roll each potato in salt water to coat entirely, transfer to a wire rack while spacing evenly apart.
Bake in preheated oven until center registers 205 degrees on an instant read thermometer (potatoes should almost be soft inside when pressed).
Brush potatoes with vegetable oil, return to oven and bake 10 minutes longer.
Remove from oven and immediately cut a slit or "X" across to release steam. Using a kitchen towel squeeze ends to open then top as desired.
Recipe source: from Cook's Illustrated