Wash and clean the outside of the potato to remove dirt, "eyes", etc.

Dry off the potatoes, then drizzle with olive oil until each potato is well-coated.

Then, generously sprinkle with Kosher salt and rub into the skin of the potatoes.

Place on a foil-lined baking sheet with a rack, and place in the oven for 1 hour or until a sharp knife pierces the potatoes easily. 

Then, split the potatoes as if you were preparing a regular baked potato. Using a spoon, carefully scoop away some of the potato from the sides, like you were assembling a loaded baked potato.

Add a pat of butter and salt to the inside of each potato and gently stir.

Place the split potatoes back in the oven for another hour, or until the outside edges begin to brown.