Heat oven on Bake to 350°F. Position upper rack in the middle.

Wash potatoes thoroughly with a stiff brush and cold running water and dry well with a paper towel.

Using a standard fork, poke 8-12 deep holes all over the spud so moisture can escape during cooking.

Place in a bowl and coat lightly with oil. Toss with kosher salt.

Wrap each potato in foil, place on baking sheet and place on upper rack of the oven.

Bake 1 hour or until flesh feels soft. Carefully unwrap each potato from foil (watch out for steam).

Create an X with the side of your fork on top middle, then crack the spud open by squeezing the ends towards the center. It will pop right open (watch out for steam).

Serve with a small dallop of butter onto the center of each potato and watch in melt.

TIP: you can use your fork to mash the top with the butter for a richer bite.