First, pre heat your oven to 450 degrees. Next, with a fork, pierce the potato skin about 4-5 times evenly all over the potato.
4 Russet potatoes
Make a salt water brine by mixing the water with salt in a large bowl.
½ cup water, 2 tablespoons salt
Dip the potatoes in the salt water brine for a few seconds so that they're coated all over.
Place potatoes directly on a wire rack. Place a baking sheet on the rack below to catch any drippings. This will ensure that the potato gets cooked evenly from all over. Depending on the size of your russet potatoes, you will bake anywhere from 40-60 minutes at 450 degrees.
Bake the potatoes until you can easily pierce a sharp knife or fork in it and the outside looks crispy and brown.
Take out of the oven and brush with some vegetable oil and a little salt and pepper. Use oven mitts to make sure you don't burn your hands
2 tablespoons Vegetable oil
Place back in the oven for 10 minutes to get the skin nice and crispy.
After 10 minutes, take the potatoes out of the oven and immediately cut them open by cutting a large X across the top and squeezing them open.
You don’t want to wait too long before opening them, otherwise the steam will get trapped inside and make them gummy