Brined Baked Potato

Using a fork. Poke several hole deep into potato.

Add water and salt in a bowl and stir until salt is dissolved. Roll each potato in the brine to cover thoroughly. Place on a wire rack.

Bake at 450F for 1 hour. Remove from oven. They will have a slight white tint of salt on them.

Brush potatoes with oil and place back in over for 15 more minutes and the skin becomes crispy. I switch to convection at this time for an extra crispy skin. Cut open immediately for steam to escape so potato stays fluffy.