2tablespoonsgrapeseed oilor pure olive oil, canola oil, vegetable oil, or peanut oil
1teaspoonfreshly ground black pepper
Preheat oven to 425°F.
Rub the potatoes thoroughly with the oil, then with the salt and pepper.
Use a fork to poke each potato at least 8 times all over it. Be certain the fork penetrates at least 1/8-inch into the potato each time.
Place the potatoes directly on the preheated oven racks and bake for 40-50 minutes, or until the potatoes yield slightly when gently squeezed or reaches 205°F internal temperature when checked with an instant read thermometer.
Jab an "x" into the top of the potato with a fork, and press down at the four corners to burst the potato open.
The perfect doneness temp for the interior of the best baked potato is 205°F. If you have an instant read thermometer and don't trust the squeeze test, you can test your thickest potato.