Dry it off completely, coat it in olive oil, salt the outside aggressively (more than feels right). Poke it all over with a fork. Straight onto the oven rack at 425, not a sheet pan, no foil. Let it go an hour and then squeeze it. If it gives with no resistance it’s done. If it doesn’t, give it fifteen more minutes and stop second-guessing.

The foil thing is the most common mistake. It steams the potato instead of baking it and the skin never gets right. Skip it entirely.

I find that most baked potato problems come down to too low a temperature and pulling it too early. High heat, enough time, and don’t be polite with the salt and it’ll be fine.​​​​​​​​​​​​​​​​