The Baked Potato

1 large russet potato (If it looks like Mr. Potato Head(r), you've got the right one.) Canola oil to coat Kosher salt

Heat oven to 350F / 175°C and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

To "bake" potatoes in the microwave, wash but don't dry them. Pierce, then wrap them in microwave-safe paper towels and place one inch apart on a microwave rack. Cook according to your oven's guidelines, turning potatoes once during cooking. Don't exceed the recommended cooking time because potatoes will continue to cook after they're removed from the oven.

American restaurants serve baked potatoes with sides (commonly referred to as fixings or toppings) such as butter, sour cream, chives, shredded cheese, and bacon bits. The British often choose to have grated cheese (often with baked beans), tuna or a variety of other fillings. A popular fast-food in Turkish cuisine, Kumpir, is based on baked potato stuffed with a variety of salads and diced vegetables.

http://www.howtobakeapotato.com/