• 4 medium russet potatoes, well washed
• 8 tablespoons/115 grams unsalted butter, or more to taste, cut into 2-tablespoon chunks, at room temperature
• Kosher salt to taste

Preheat the oven to 425°F/218°C.

Place the potatoes directly on the center oven rack and bake for 1 hour. Squeeze one. If the skin is soft, not crunchy, continue to bake until the shell is distinctly hard, perhaps 15 minutes more.

Remove the potatoes from the oven, immediately cut a slit down the middle lengthwise, and squeeze from both ends to open them up and allow the steam to escape (steam will otherwise soften the shell). Using a fork, chop up the potato within the shell to break it all up and separate it from the skin without removing it.

Add 2 tablespoons butter to each potato, along with a solid pinch of salt, and chop the butter into the flesh of the potato until it is completely melted. If you would like to add more butter, I would encourage you. Add more salt if you wish, too.

Serve immediately, with more butter on the table to put on the skins before you eat them as well.