If you like your baked potatoes with a soft skin, you bake them in foil. If you like your potatoes with a crispy skin and salt on the outside, bake them without foil. When potatoes are covered in foil, it steams the skins creating a soft skin. For me, it’s salty crispy skin only!
Wash the potatoes really well. Dry them off. Poke a small hole in the potatoes with a fork or knife. I like to use a piece of parchment paper when I bake anything on a sheet pan.
Drizzle a little olive oil on the potatoes and brush the oil with a brush all over. If you don’t have a brush, you can use your fingers.
Drizzle kosher salt over each potato. It has to be kosher salt because the grains are larger.
Bake in a 450 degree oven for 45 minutes to about an hour depending on the size of the potato.
After 45 minutes pierce the potato with a fork or knife to check to see if it is done.
