Preheat oven: Preheat your oven to 425 °F (220 °C). Position a rack in the center for even heat distribution.

Wash and dry potatoes: Scrub potatoes thoroughly under cold water to remove dirt. Pat completely dry with a towel—moisture prevents crisping.

Prick potatoes: Use a fork to pierce each potato 6–8 times on all sides. This allows steam to escape and prevents bursting.

Oil and salt: Rub each potato with 1/2–1 teaspoon of olive oil, coating all sides. Generously sprinkle with kosher salt and any optional seasonings (garlic powder, paprika, herbs).

Arrange for baking: Place potatoes directly on the oven rack or on a baking sheet lined with foil or parchment.

Bake: Bake for 45–60 minutes, depending on size. Halfway through (around 25–30 minutes), flip each potato to ensure all sides crisp evenly.

Test doneness: Potatoes are done when the skin is crisp and a fork or skewer inserts easily into the center. Internal temperature should reach 205–210 °F (96–99 °C).

Rest and serve: Let potatoes rest for 5 minutes after removing from the oven. Slice open immediately and fluff the interior with a fork before adding toppings.