For quick potatoes, pierce with a fork—once on each side—microwave on high for 5 minutes. Remove, wrap tightly in foil, transfer to a warm oven for another 5 minutes. More than one potato usually takes an extra 2-3 minutes per spud.

But, for killer ones I have two suggestions:

1.) Butter lightly and cover heavily with coarsely ground sea salt. Bake for 1 to 1 ¼ hours at 350 degrees in a pre-heated oven. A potato nail or skewer will assure you of better results, and if doing a couple at a time it makes them easier to handle.

2.) Slice Idaho or other white potato into 1 inch slices, crosswise (discard the tip ends.) In a bowl with extra virgin olive oil, lots of garlic salt and a little garlic pepper (well mixed), coat the slices well and place on a baking sheet, separated slightly, and bake at 350 degrees for 20 minutes on one side, turn slices over and bake the other for 10-20 min, until nicely browned and done thru.

Yams, or sweet potatoes done this way are “to die for.” Much better than mashing them up with butter, brown sugar, marshmallows and all of that crap. Lower in calories, too.