Choose the right size of potato. Not too large but, big enough to fit in the palm of your hand reaching from wrist to tip to your longest finger. Fairly smooth skins no “bad” places or bruises, uniform in size (not large on one end and small on the other for example). Pierce potatoes with a fork on all sides. About 10 holes to allow steam to escape.
Preheat oven to 425 degrees.
Rub skins with olive oil and sprinkle with a little sea salt. This will add taste to the potato and prevent it from drying out.
Bake potatoes for 45 min 1 hour or until tender. To test doneness pierce the potato with fork. If the fork goes in easy its done.
Cut potatoes with knife on one side, using a oven mitt squeeze potato until it opens a little, place butter, sour cream , cheese, salt and pepper. You can put just about anything you like on the potato. Some people even add chili, onions, and cheese. You name it___. Potato should be nice and “fluffy” looking.