Scrub each potato under running water with a brush or rough sponge. Dry thoroughly — dry skin crisps instead of steaming. Poke all over with a fork or knife about 8 times per potato to let steam escape and heat the center evenly. Optionally rub skins with olive oil, salt, and pepper for extra flavor and crispiness. Line a baking sheet with foil or parchment, place potatoes on the sheet with space between them.

将烤箱预热到218°C，让其充分来到温度。在中间架上的烤盘上放置红薯。烤45-70分钟：中等土豆（5-6盎司）需要45-50分钟，更大的60-70分钟。在30分钟处，旋转平台180°。在45分钟处开始检查成熟度。在该温度下，烤盘上的一些焦化滴是正常的。

Fork test: insert a fork or thin knife into the thickest part — no resistance means it's done. Or squeeze gently through an oven mitt; it should feel soft and yield easily. If still firm at the center, return to the oven for 5–10 more minutes and test again. Remove from oven, rest 5 minutes. Split the top lengthwise, press the ends to open and fluff. Season with salt and pepper, then add toppings of your choice. Don't pull early — trust the fork test over how the skin looks.