Clean each potato thoroughly and poke each with a fork at least once on each side.
Drizzle olive oil over the potatoes. Then brush or rub it all over the skin of each potato. Next, generously salt the exterior.
Position your oven rack in the middle of the oven. Place the potatoes directly on the rack of your oven. On the rack below the potatoes place a sheet pan, as a measure to ensure any potato moisture or oil drips don't drip onto the bottom of your oven.
Bake for 75-90 minutes. Your potato size will depend on how long it takes. Poke each potato with a fork or sharp-tipped knife to check for doneness. If it inserts easily, they are ready.
Remove from oven and let cool a few minutes before cutting into them.
I like to cut an "X" across the top of my potatoes. I then gently squeeze from the pointed ends inwards to smoosh up the middle part. This both spreads the skin more open to expose the inner flesh and also fluffs up the insides. Top with your favorite toppings - see great ideas and a list above. ENJOY!
Storing leftovers is easy. See above for information on how to store in the fridge or freezer.
Keyword baked, easy, gluten-free, grain-free, side dish, vegetable