Scrub the russet potatoes thoroughly under running water to remove dirt. Dry each potato completely with a clean kitchen towel or paper towels; dry skin helps it crisp in the oven.

Poke potatoes

Using a fork, poke each potato 6–8 times all over to allow steam to escape while baking.

Season & bake

Oil and season

Rub each potato evenly with the olive oil so the skin is coated. Sprinkle the coarse kosher salt and freshly ground black pepper evenly over the outside of the potatoes, rubbing gently so the seasoning adheres.

Bake

Place the potatoes directly on the oven rack (or on a rimmed baking sheet if you prefer) spaced evenly. Bake at 425°F (220°C) for 45–60 minutes, depending on size. Turn once halfway through baking for even crisping. Potatoes are done when an instant-read thermometer inserted into the center reads 205–210°F (96–99°C) or when a skewer slides in easily and the skin is crisp.

Rest briefly

Remove potatoes from oven and let rest 5 minutes. This lets steam redistribute so the interior is fluffy.

Finish & serve

Cut and fluff

Make a lengthwise slit across the top of each potato. Press the ends gently toward each other to open the potato, then use a fork to fluff the interior flesh.

Add butter and season

Place 1 tablespoon of butter into each hot potato so it melts into the flesh. Season to taste with additional salt and pepper if desired.

Top and serve

Add sour cream, shredded cheddar, chopped chives, and bacon pieces as desired. Serve immediately while hot.