Wash and pat the potatoes dry. Poke some holes around the potatoes with a fork.
In a shallow dish, mix 2 tablespoons of salt with ½ cup of water. Now submerge the potatoes in this salty brine.
Place the potatoes on a baking sheet and bake at 425°F for about 50-70 minutes, depending on the size of the potatoes. To check if the potatoes and done, just use a toothpick and poke the potato. If it goes in easily, the potatoes are ready for the next step.
Brush the potatoes with some olive oil and then return them to the oven for about 10 minutes.
Take the potatoes out and slice them open (I keep one of my oven mitts on to hold the potato while cutting). Fluff the insides with a fork and top with a slice of vegan butter, salt, and freshly ground pepper.
Tips for the Perfect Baked Potatoes
The brine is a must. The brine adds the perfect amount of salt all around the potato. This step is sure to give your baked potatoes just the right amount of flavor.
Don't skip the oil. The step where you brush the potatoes with oil gives the skin extra crispiness and flavor. You can't resist not eating this skin!
Vary the cooking time if necessary. The cooking time will depend on the size of the potato you choose. Larger potatoes will need more, smaller ones less. Check for doneness with a toothpick.
Don't use foil. Wrapping the potatoes in foil traps the water and steams them. This will keep the skin from getting crispy.
How to Store
These Perfect Baked Potatoes can be stored in the refrigerator for 5-7 days. Allow them to cool and then place them in an airtight container for freshness.