Watery Russet Baked Potato I have tried cooking baked potatoes (Russets) using the Alton Brown recipe here:

http://www.foodnetwork.com/recipes/alton-brown/the-baked-potato-recipe.html

For some reason they keep coming out very watery. I seem to get the same results even after cooking the potatoes for >3 hours at over 400F.

I am definitely poking >20 holes with a fork, as deep as I can. 

Can someone explain what I am doing wrong?
If your oven is working correctly, it sounds like the potatoes are the culprit.  Try finding another store/source for your potatoes.  Also consider how you are storing your potatoes. Are they in a particularly humid environment?