Preheat oven to 450 degrees F. Place a wire rack over a rimmed 18 by 13-inch baking sheet.

Pierce each potato 6 times (3 times on two sides) with a fork.

In a large bowl, whisk together water and salt until salt has dissolved.

Roll each potato in salt water to coat entirely, transfer to a wire rack while spacing evenly apart.

Bake in preheated oven until center registers 205 degrees F on an instant read thermometer (potatoes should almost be soft inside when pressed).

Brush potatoes with vegetable oil, return to oven and bake 10 minutes longer.

Remove from oven and immediately cut a slit or X across to release steam. Using a kitchen towel squeeze ends to open then top as desired.