Adjust the oven temperature to 450 degrees Fahrenheit. Placing a wire rack over a baking sheet will ensure that the potato cooks uniformly throughout.
After thoroughly rinsing the potatoes under running water, pat them dry with a cloth. Deep-fry the potato on all sides, making five to six indentations with a fork.
After rubbing the potato skins with a small amount of olive oil, liberally distribute kosher salt over the top.
Bake the potatoes for 45 to 60 minutes, or until readily pierced with a fork, with the potatoes spaced at least an inch apart on a baking sheet or rack. The exact cooking time will vary depending on the size of the potatoes. The center temperature should be recorded as 210 ˅F using an instant-read thermometer.
To serve, cut an incision down the center of the potato with a knife (do not cut through) and fluff the center by pressing in the sides of the potato to create an opening. To melt, incorporate one tablespoon of butter into the center of the heated potato. Serve with desired garnishes or sprinkle with salt and pepper.