• potatoes, preferably Idaho russets, or any kind of baking potato (white and golden potatoes cook too fast and get mushy)

Rinse your potatoes and then stab them in several places with a knife, at least six stabs per potato, more, if the potato is big.

Put them in a covered oven proof container, I like Pyrex casserols, but you can also use covered metal pan or wrap the potatoes in foil. Bake in the oven about 350 for about an hour, or if you're in a hurry, turn the heat up to 400 and the time down to 45 minutes, time will vary a little based on the size of the potatoes. Smaller potatoes or smaller pieces take less time.

You can serve the baked potato hot with butter, shredded cheese, sour cream or sweet cream. Also green onions, chives or salsa, or bacon, chili or spam. Any potatos you don't use right away can go in a baggie in the fridge for a quick microwave baked potato later, or you can cut them up and fry them with onion powder, oregano and garlic and serve with salsa.