Preheat oven to 400 degrees. Have a rimmed cookie sheet or sheet pan ready and optional, line with foil. I don’t usually use parchment paper for this because the oven is quite hot. Wash potato(s) with cold water, if needed use a potato brush and scrub. Dry with paper towels. Using a fork, poke about 7  holes all over each spud. This lets moisture escape during cooking. Place in a bowl and coat lightly with oil using your hands or brush with a pastry brush. Sprinkle with coarse salt and place potato on the rimmed baking pan on the middle rack in the oven. Bake about 50 minutes to about 1 hour or until skin feels lightly crisp. The potato should be slightly squishy. It should be fork tender when pierced in the middle of the the potato. An instant read thermometer should read 205 to 210 degrees. Using oven mitts, remove the pan, then, remove spud from the sheet pan and place on serving plate. Let sit for about 3 minutes. It’s hot! Using a clean kitchen cloth or mitts to hold, make a slit or crisscross down the center lengthwise, be sure not to cut to the bottom of the potato. Then, squeeze gently to make it pop in the middle. Serve anyway you like with a pat of butter, sour cream, plain Greek yogurt, melted cheese. Or, just plain. It’s delicious!