This is sorta the opposite of her low-n-slow cooking method, but they still come out pretty darn awesome.
From The BEST Baked Potato Recipe | Gimme Some Oven as refined by experience.
For large russets: ballpark 70 minutes from goes into oven to ready to eat = 95 minutes w warmup & prep.
For sweet pots or small russets subtract 10m from each interval below = 20m total. Sweets can go longer, but don’t need to. Russets done longer get too crunchy.
Preheat oven to 450F (~25minutes warmup)
Clean & pierce potatoes thoroughly
Place pots on wire rack on a baking sheet or put pots directly onto oven rack w catch pan on next oven rack down. Want airflow all around.
Bake large russets 35 mins or small russets / sweets 25 mins until skin dry & slightly wrinkly.
Remove from oven, brush tops/sides w oil or melted butter. Sprinkle top/sides w coarse salt.
Invert & repeat on bottom surface.
Return to oven inverted vs first bake.
Cook same interval again: russets 35mins, sweets 25 mins.
Pull from oven & serve.