Preheat oven to 425F. Scrub potatoes (I usually use russet*), pat dry, prick with fork. Place right on the oven rack and bake for 40 to 60 minutes or until tender. For softer skins you can wrap the potatoes individually in foil or rub potatoes with shortening.
Baked potatoes are good for you but can be not so good for you if you lather them with butter and cheese and sour cream! But we usually do a little of that anyway, AND top with canned chili. I hesitated to post that after looking at the sodium content of 1 cup! So use it somewhat sparingly. :) We always have potatoes and a can of chili on hand so we have this meal when I really need to go grocery shopping and can't think of anything else in the kitchen that we have that could combine to make a good meal. So in case anyone else has days like that, here's an idea. Oh and corn bread/muffins go great with this meal too. Just go ahead and stock up on those Jiffy boxes. They're "America's Favorite" for a reason!
*You can bake sweet potatoes/yams this same way.
Cami is the queen of twice baked potatoes... maybe she'll share that with us soon! A yummy twist to the regular baked potato.
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