If you have a lot of time ---
https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe
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Below the long recipe is my shorter version - also faster.
BEST BAKED POTATOES
SERVES 4 TOTAL TIME: 1½ HOURS
Dipping the potatoes in salty water before baking seasons their skin; brushing them with vegetable oil once they’re cooked through and then baking them for another 10 minutes crisps them up so that they crackle. Be sure to open up the potatoes immediately after removing them from the oven in step 3 so that steam can escape; otherwise, that trapped moisture will make the interior gluey.
Table salt for tossing potatoes
4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
1 tablespoon vegetable oil
This recipe does not mention stabbing the potatoes a few times with a sharp knife so they don't explode. Seems odd that they would omit that. Cutting a thin slice off each end is another option for avoiding explosions. In my simple version - you don't need to stab them when they are cut in half.
1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in ½ cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour. (I just wash the the spuds and salt them and put them right on the rack in the oven.)
2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake 10 minutes longer.
3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.
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Faster - easier version.
Cut potatoes in half. Put them face down on non-stick foil on a baking pan. Salt the skins. Bake them at 425 for about 25 minutes. Check them - they might even cook faster. The cut side will get a little skin on it - but once you slice through it - and add all the toppings - it'll be pretty good.
