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I'm not quite sure how we got along all these years without individually-labeled, pre-washed, plastic-wrapped, microwave-ready potatoes.
Ick!
Personally, I subscribe to the Alton Brown school of baked potatoes:
Stab the sucker full of holes with a fork, toss with a bit of olive oil and a heavy pinch of kosher salt, bake at 350 directly on the oven rack for about an hour. Perfect.
