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Wash the potatoes under running water and dry thoroughly.
Poke the potatoes with a fork to allow steam to vent during cooking.
Rub the potatoes with a small amount of cooking oil, just enough to make them slippery.
Sprinkle about ½ teaspoon of kosher salt on the potatoes.
Place the potatoes directly on an oven rack set in the middle to top third of the oven.
Bake the potatoes at 300°F for 1 hour.
Carefully remove the potatoes from the oven, re-oil them lightly, and return them to the oven.
Increase the oven temperature to 400°F and bake for 10 more minutes.
To serve, poke the potatoes with a fork to perforate them, then carefully squeeze the ends to open them up.
Top with desired toppings, such as butter, sour cream, and chives.