4 to 6 Russet Baking Potatoes
2 Tbsp. Salt
1 Tbsp. Olive Oil, Bacon or Duck fat
Optional:
2 thick cut slices of cooked bacon, cut into 1/4 inch dice.
Sour Cream
Chives, cut into 1/4 inch lengths.
Instructions
Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet (I just put it on the rack) and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.
Remove potatoes from oven and brush tops and sides with olive oil or bacon or duck fat. Return potatoes to oven and continue to bake for 10 minutes.
f you are going to top your potato with bacon, while the potato cooks, cook the bacon on the stovetop, reserving the bacon fat to use in the next step of cooking the potato. If serving sour cream, now is a good time to take it out of the refrigerator so that it is not stone cold.
Reference Link
http://www.chewingthefat.us.com/2017/03/the-perfect-baked-potato-from-americas.html