Scrub the potatoes under running water to remove dirt. Use a small sharp knife to remove imperfections such as cuts or small bruises, if needed. Dry well.

Use a skewer or sharp fork to prick each potato deeply in several places. This allows steam to escape while the potatoes are baking.

Rub each of the potatoes lightly with olive oil and, if desired, sprinkle with or roll in coarse salt.

Place the potatoes directly on an oven rack in the center of the oven. Bake for 60 to 70 minutes, or until the potatoes are tender and a fork will easily pierce the largest potato when inserted into the center.

Remove to a ​serving plate or individual plates and make a shallow cut down the center of each potato. Peel back a little of the skin on each and fluff a little of the potato with a fork.

Serve with butter or sour cream, if desired, or your choice of toppings.