The best baked potatoes are flaky when served, so use starchy types like russets. Although boiling and all-purpose potatoes can be used—and will need only about half as much baking time—they will never be as flaky. Wrapping potatoes in foil inhibits flakiness, because too much moisture is retained. To make loaded baked potatoes, scoop out the flesh of the cooked potatoes and mix in a bowl with butter, salt, and pepper to taste, then place back in the potato skins and top with shredded Cheddar, sour cream, chopped chives or green onion, and crumbled crisp bacon.

Preheat the oven to 400°F. Scrub:

Pierce them in 6 or 8 places with a fork and place the potatoes directly on the oven rack. Bake until tender when pierced with a fork, 40 to 60 minutes, depending on size. If you wish to do so for your diners, cut a slit in each potato and fluff up the interior by squeezing on both sides and working with a fork. Serve at once topped with any of the following: