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Preheat your oven to 350°F (175°C) so it is fully heated before the potatoes go in.
Wash and scrub each large russet potato thoroughly under running water to remove any dirt, then pat them completely dry with a clean towel.
Pour 1 tablespoon of vegetable oil into a small bowl for each potato. Using a paper towel, rub the oil evenly over the entire surface of each potato until fully coated.
Sprinkle 1 to 2 teaspoons of kosher salt generously over all sides of each oiled potato.
Place the potatoes directly on the oven rack or on a baking sheet and bake for about 60 minutes.
Carefully remove the potatoes from the oven and let them cool for a few minutes. Slice each one open lengthwise, fluff the inside with a fork, and top generously with butter, sour cream, and chopped chives.