Preheat the oven to 375 degrees. Scrub the potatoes, dry them, and use a small sharp knife to remove any dark brown or greenish spots, or “eyes.” Use a fork, a skewer, or a thin sharp knife to poke several holes all around the potato.
Bake the potatoes for 1 ¼ to 1 ½ hours, until a thin, sharp knife slides easily into the potato.
Let it cool for a couple of minutes, then take a knife and slit the potato right down the middle. Give it a squeeze, spread it open, and use a fork to loosen up the insides a bit.
Top as you like — with butter, sour cream, salt — or go for something more adventurous!
Notes
I am not a fan of baking potatoes in foil because I like a crunchy skin. If you prefer a softer skin, then you can wrap the potatoes in foil before baking.