Using a potato scrubber or scrub brush, scrub the potatoes under running water until very clean.
Place in pot, bowl or whatever you wish that is big enough to hold the potatoes and cover with water and add kosher salt to make a brine.
Leave the potatoes in the brine for at least 4 hours or more if you can.
Meanwhile measure seasoned salt, garlic, powder, and black pepper in a large ziplock baggie and mix well
Remove Potatoes from brine, pat dry with paper towels. Rub the potatoes with olive oil.
Place the potatoes in the ziplock baggie with the seasonings. Seal and shake well to coat the entire potato with the seasonings.
Remove the potatoes from the bag and place on baking sheet
Do NOT puncture any holes in the potatoes. If the steam stays in the potato, it will be moist and delicious.
Bake in a preheated 420 degree F oven for 1 hour.
Remove from oven, and the skin should be crisp and very seasoned, and the inside (meat) of the potato is moist and fluffy.
Split the top of the potato and add toppings such as butter, chives or sour cream