How to Make Them (Step-by-Step, With Love)
1. Preheat Your Oven
Preheat your oven to 400°F (200°C). This temperature is the sweet spot: hot enough to crisp the skin, gentle enough to cook the inside evenly without burning. While the oven heats, take a moment to gather your potatoes and supplies.

2. Prep the Potatoes
Wash the potatoes thoroughly under cool running water. Use a vegetable brush to gently scrub away any dirt—no need to peel! The skin adds fiber, nutrients, and that signature crispy texture we love. Pat them completely dry with paper towels. Moisture is the enemy of crispiness, so don’t skip this step.

3. Poke for Perfection
Use a fork to poke each potato 4–6 times all over. This tiny step is crucial: it allows steam to escape as the potato bakes, preventing it from bursting in the oven. Think of it as giving your potato a little breathing room.

4. Coat and Season
Rub each potato all over with olive oil or melted butter, making sure to cover every inch. This creates a barrier that locks in moisture while encouraging that golden, crackly skin we’re after. Sprinkle generously with kosher salt—don’t be shy! The salt enhances flavor and helps draw out moisture for an even crispier finish.

5. Bake to Golden Glory
Place the potatoes directly on the oven rack for maximum air circulation (place a baking sheet on the rack below to catch any drips). Or, for easier cleanup, arrange them on a parchment-lined baking sheet. Bake for 45–60 minutes, depending on size. They’re done when a fork slides into the center with zero resistance and the skins feel crisp and slightly wrinkled.

6. Check and Rest
Gently squeeze a potato with an oven mitt—it should give slightly when pressed. Once done, remove from the oven and let rest for 5 minutes. This resting time allows the steam to redistribute, making the interior even fluffier.

7. Slice, Fluff, and Top
Using a sharp knife, slice each potato lengthwise down the center—don’t cut all the way through; just open them like a book. Gently fluff the insides with a fork to create little pockets for your toppings. Now comes the fun part: load them up!