1 large russet potato 
					Canola oil to coat 
					Kosher salt 

                                Heat oven to 350 degrees and position racks in top and bottom thirds.
				Wash potato (or potatoes) thoroughly with a stiff brush and 
					cold running water.  
				Dry 
				using a standard fork poke 8 to 12 deep holes all over the 
					spud so that moisture can escape during cooking.
				Place in a bowl and coat lightly with oil. 
				Sprinkle with kosher salt.
				Place potato directly on rack in middle of oven. 
				Place a baking sheet on the lower rack to catch any drippings. 
				Bake 1 hour or until skin feels crisp but flesh beneath feels soft. 
				Serve by creating a dotted line from end to end with your fork, 
					then crack the spud open by squeezing the ends 
					towards one another. 
				It will pop right open. But watch out, there will be some steam.