Cover a rimmed baking sheet with foil and set a wire rack inside.
Place oven rack in the middle of the oven and preheat oven to 450°F.
Dissolve salt in warm water, then place the potatoes in the water to briefly soak for about 10 minutes. Be sure the entire potato is moistened.
2 cups water, 3 tablespoons kosher salt, 4 (7-9-ounce) Russet potatoes
Transfer potatoes to the prepared baking sheet and bake at 450°F, 45-60 minutes. If using a food thermometer, the center of the largest potato should register 205°F.
Remove potatoes from the oven and leave the oven on. Brush the tops and sides of the potatoes with oil, and sprinkle them with the seasonings (or at least salt and pepper). Place the potatoes back in the oven and bake another 10 minutes.
Vegetable oil, Favorite seasonings or seasoning blend
Transfer potatoes to a serving dish or plates. Immediately after removing the potatoes from the oven, use a sharp paring knife to cut a large X into the top of each potato (to release steam). Use paper towels to hold both ends of the potato and push together. Push firmly (but not too hard), and squeeze the potatoes (slightly harder from the lower sides of the ends of each potato). The flesh will push slightly up and out.
Top the potatoes with your favorite baked potato toppings and serve. Enjoy!
Butter, Sour Cream, Shredded Cheese, Bacon crumbles, Chives, Green Onions, Tomatoes, Cooked broccoli, Sautéed onions, Caramelized onions, Cooked Hamburger or Sausage, Chili, Goat Cheese, Sautéed mushrooms, Grilled or Rotisserie Chicken