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Preheat the oven to 425°F and line a baking sheet with parchment paper.
Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
Slice open each potato, fluff the insides, and serve with desired toppings.
Alton Brown version (we don’t think baked as well as above): Preheat the oven to 300°F and line a baking sheet with parchment paper.
Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Place directing on middle rack (may place baking sheet below for drips). Bake 60 minutes.
Remove and oil and salt again. Increase oven to 400. Bake 15min for crispy skin
Use for to puncture across top and push sides in to open each potato, fluff the insides, and serve with desired toppings.