4 lrg russet potatoes; about 1/2 lb each
1/2 cup vegetable oil
1 to 2 tbsp kosher salt

1. Preheat the oven to 350F.

2. Wash and dry the potatoes and do not poke any holes in the potato. Potatoes only explode when they are over cooked.

3. Pour the vegetable oil into a small dish and dip a paper towel into the oil. Rub the oil all over each potato.

4. Place the potatoes on a baking sheet. Sprinkle salt over the potatoes. Bake about 1 hour.

5. Check the potatoes for doneness by inserting a fork into one. If it presses through easily, the potato has completed cooking.