Another and the easiest, cheapest and best for your time..
Get a bag of Minn or Idaho Reds (I prefer Minnesota reds
and
Yukon Golds from Alaska, and if desired a bag of straight Idaho bakers (russets)
Take 4-5 of each kind, give em a quick scrub. poke and bake. Like 3 mins of your time, no dishes.
Is there anything better in the winter than pulling out a dozen beautiful baked potatoes. They start to smell so good.
from the time you turn on the oven to 375..
small 45 mins
avg 50
large 55
jumbo 60
perfect every time.
Leave em on the stove top at least an hour and admire your work and how easy that was.
Place in bowl and in fridge. For at least 10 days you got fresh taters for all types. Easiest: Slice length wise 8 times, get some ketchup and or mustard or whatever, micro and go. No fat deal.
Of course you dont peel anything that is the time saver. No need to anyhow. Vites are in the skin.