Use Russets only, Idaho or Oregon are the best.
Don't store below 55°F or the starch will turn to sugar.
Wash and scrub well. 3M makes a green scrubby that works well.
Pat dry.
Prick the ends with a fork to let moisture escape during baking. This will make the potato fluffy instead of gummy.
Oil or butter lightly.
Season lightly with kosher salt and a few twist of the pepper mill on all sides.
Place on baking sheet, spaced 1/2" apart and bake at 400°F for about 1 hour, depending on size. Potato will yield to pressure when done.
Cut open in wave shape with paring knife and squeeze ends. Serve immediately.
Microwave PotatoBAKED POTATOES (MICROWAVE)
3-4 lg. baking potatoes
Bake on high 4 minutes. Turn each potato over. Bake another 4 minutes. Turn all potatoes again. Bake on half power 2 minutes, turn and bake another 2 minutes. Remove from oven. Wrap each potato in foil. Let them remain wrapped until ready to use. This is for microwave oven with 700 watt power.
Source:cooks.com
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