First things first, preheat your oven to 400°F (205°C) and ensure that a rack is set in the middle position. This allows for even cooking: goodbye burnt edges, hello fluffy goodness!

While the oven warms up, grab a baking sheet. It’s a great idea to line it with aluminum foil — it makes cleanup a breeze and prevents sticking.

Now, the fun part! Take each massively satisfying russet potato and prick it a few times with a fork. The little holes help steam escape during cooking, ensuring that your potatoes don’t end up with a spectacular explosion.

Place those pristine, pricked potatoes directly on the aluminum-lined baking sheet. Drizzle the olive oil all over each potato. Don’t be shy! This is the time to get those hands a little dirty and rub the oil into the skin. Sprinkle the sea salt over the top, followed by the garlic powder and a dash of black pepper for a little kick. The olive oil will keep the skins crisp while adding a fantastic flavor to the potatoes.

Slide your baking sheet into the oven and let the potatoes bake for about 60 to 70 minutes. For a perfectly baked potato, the insides should be soft when pricked with a knife, or reach an internal temperature between 205°F (96°C) and 210°F (99°C). Gingerly squeeze a potato to see if it’s ready — but watch out; they will be hot!

Once baked to perfection, let the potatoes rest for a few moments. When you're ready to serve, carefully slice a slit down the center of each potato. Now comes the best part: load them up with your preferred toppings or indulge in them simply with a pat of butter.