Potatoes, large, labeled Idaho and/or Russet
Preheat oven to 400.
Wash the potatoes: not with soap, but with running water and your fingers in case some of the dirt that makes them into potatoes is still on the skin.
Put the potatoes in the oven on the rack, and use a fork to poke one set of holes in each potato.
Check after 45 minutes.
If you can see that the skin is a bit puckered, they're probably done.
To test further, you can:
- Put on an oven mitt and squeeze one gently. If it's feels soft like a baked potato, it's done. If the skin is a bit hard, and feels like it's bending or breaking, it's definitely done.
- Take one out and cut it open. If it looks like a baked potato, with a bit of flaking of the white part, it's done.
Salt and pepper will make it better. Butter or sour cream or grated cheddar cheese, better still.