Arrange a rack in the middle of the oven and heat the oven to 400ºF.
Scrub the potatoes thoroughly under running water to remove dirt. Pat dry. Remove the eyes or bad spots using the end of your vegetable peeler or paring knife.
Using your hands, rub the potatoes all over with 1/2 teaspoon olive oil.
Generously sprinkle the potatoes on all sides with salt and pepper.
Prick the potatoes in a few places with the tines of a fork or sharp knife to allow steam to escape while baking.
Place the potatoes directly on the oven rack or place them on a rimmed baking sheet a few inches apart. Bake the potatoes for 50 to 65 minutes.
Check the potatoes at 45 minutes. Use an oven mitt and give the potatoes a gentle squeeze. If they feel soft they are done. Also, you can pierce the skin with a fork and if it feels soft, the potato is cooked through. If not, continue to cook in 5-minute increments.
Remove from oven and slice lengthwise halfway through. Squeeze the ends to open. Add your favorite toppings.
Notes
Reduce baking time: microwave potatoes for 3 – 4 minutes on HIGH. Then bake.
For extra-crispy skins, increase oven temperature to 425ºF. for the last 10 minutes of baking.