Line cooking rack with aluminum foil
Preheat toaster oven to 425℉
Scrub potatoes clean and pat dry
With a fork, puncture potatoes on all sides, about 5 times total
With a knife, carve an X on the top, about ½ inch deep
Pour olive oil in your palms and rub potatoes
Sprinkle kosher sea salt all over potato skins
Bake for 30 minutes, turn them over, then bake for another 20 minutes
Stick a fork into the thickest part of the potato. They’re done when there’s no resistance. If there is resistance, leave it in there and check again in ten minutes. And so on. Don’t worry, you won’t overbake your spud.
Let cool for a couple minutes
Gently massage potato with your hands to fluff up the inside. Gently press on all sides and repeat for a minute or so, until you feel the inside of the potato start to loosen up.
Use a small fork to finish fluffing the inside
Serve with your favorite toppings