Dry them with a towel.
 Make sure your racks are at the very top, the middle and the bottom of the oven. Place a baking sheet on the bottom rack to catch drippings.


If you only have two racks, place them in the middle and bottom of your oven.
 Do this about 10 times all over the potato to allow the moisture to release.
 You can use canola oil or olive oil.
, Bake for one hour. If you cook more than four potatoes, add 15 more minutes to the cooking time.
, Watch out for steam when opening a baked potato., Cover with toppings of your choice, such as butter, sour cream, salsa or chives.

Scrub your russet potatoes under cold water.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
Poke holes in your potato using a fork.
Coat the potato with oil.
Sprinkle salt on the surface of the potato.

,
Place the potato on the center rack.
Remove the potato when the center feels soft but the skin feels crispy.

,
Slice the potato for about 1/4 inch apart.
Serve immediately.
Finished.
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