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Place the washed potato into a small bowl. Drizzle it with the oil and use your hand or a pastry brush to spread the oil and coat the skin evenly.  The oil will protect the potato from burning, and help the skin to crisp up. The best potatoes for baking in the oven are russets, because they have a thicker skin that will become crispy when baked, and their starchy flesh will become soft and fluffy. Return the potato to the bowl, and season the first side with a pinch each of salt and black pepper, or to taste. Turn the potato over and repeat on the other side. You can season the potato with any herbs or spices you like, such as Cajun seasoning, rosemary, curry, cumin, smoked paprika, or nutmeg. Prick the top and bottom of the potato three or four times to make holes for steam to escape while the potato is cooking. Otherwise, it is possible that steam could build up inside the potato, causing the potato to explode in the oven. Place the potato directly on the wrack in an oven that’s been preheated to 425 °F (218 °C). You can also cook the potato on a foil-lined baking sheet if you prefer. Bake the potato for 50 to 60 minutes, turning it over every 20 minutes. The potato is done when the skin is dry and a fork can easily be inserted into the tender flesh. For a baked potato with skin that’s soft instead of crispy, wrap the potato in aluminum foil before baking it in the oven. Aluminum-wrapped potatoes will cook faster, and could be done in 30 to 40 minutes. Remove the potato from the oven with tongs, or use an oven mitt to protect your hand. Use a sharp knife to cut a large X in the skin and reveal the flesh inside. You can eat the potato as is, or finish it with your favorite toppings. Popular garnishes for baked potatoes include:  Butter Sour cream Bacon Cheese Fresh herbs Chili Steamed vegetables
Coat the potato with oil. Season the potato with salt and pepper. Poke a few holes with a fork. Cook the potato for up to an hour. Serve the potato while it’s still hot.