Wash/scrub the potatoes, and using a fork, pierce a couple of holes in each potato to allow steam to escape as they cook.
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 are evenly coated with the salt water
Set the potatoes on a wire rack placed on a baking or cookie sheet. Bake potatoes until they reach 205°F, about 45 minutes to 1 hour.
Let baked potatoes cool for 5 to 10 minutes. Serve with desired toppings.
Notes
1. Keep them warm in a slow cooker. You can cook them from start to finish in a slow cooker. Load your cooked potatoes into a slow cooker, and 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 higher, or refrigerate them with the foil removed within 2 hours of cooking.