The Baked Potato

Preheat the oven to 400°F (200°C).

Scrub the large russet potato under cold running water with a clean brush or cloth to remove any dirt and debris from the skin.

Pat the potato dry with a kitchen towel.

Lightly coat the potato with canola oil, rubbing it all over the skin.

Sprinkle kosher salt evenly over the oiled potato, coating all sides.

Place the potato directly on the oven rack in the center of the preheated oven. Position a baking sheet on the rack below to catch any drips.

Bake until the potato is tender when pierced with a fork, approximately 50-60 minutes depending on size.

Remove the potato from the oven and let it rest for 2-3 minutes to allow steam to escape.

Cut the baked potato in half lengthwise and fluff the flesh inside with a fork before serving.