Wash/scrub the potatoes and using a fork pierce a couple of holes into each potato to allow steam to escape as they cook.
Oven
Adjust the oven rack to the middle position and heat the oven to 450°F.
In a large bowl dissolve two tablespoons of salt in a 1/2 cup of warm water. Place the potatoes in the bowl and toss so the exteriors of the potatoes get evenly coated in the salt water.
Set potatoes on a wire rack that has been placed on a baking or cookie sheet. Bake potatoes until they reach 205°F about 45 minutes to 1 hour.
Microwave
Cook potatoes on a microwave-safe dish on high for about 15 minutes or the internal temperature reaches 205°F.
Flip potatoes at least once during cooking.
Slow Cooker
Rub the outside of each potato with the oil and then season generously with salt. Wrap each potato tightly in a piece of aluminum foil.
Layer the potatoes in a slow cooker, cover, and cook on high for about 4 hours (or on low for 8 hours). They should be fork-tender with an internal temperature of 205°F.
Grill
Rub the outside of each potato with oil and then season generously with salt. Wrap each potato tightly in a piece of aluminum foil.
Place the foil-wrapped potatoes over indirect heat directly on the grill grate. Grill the potatoes for 30 to 40 minutes with the lid closed or until fork-tender and the internal temperature has reached 205°F.
Notes
1. Keep them warm in a slow cooker. You can cook them from start to finish in a slow cooker or load your oven or grilled potatoes into a slow cooker. They will stay warm for up to an hour.2. Cook them in shifts. Halfway through cooking or grilling your potatoes start a second batch. This will keep a constant supply of warm potatoes.3. Avoid leaving potatoes at room temperature for more than 2 hours. To avoid bacteria forming don't let the baked potatoes sit out at room temperature for too long while wrapped in foil. Keep the potatoes at 140°F or hotter or put them in the refrigerator with the foil removed within two hours of being cooked.