1. Use Us # 1 Russets only, Idaho or Oregon are the best. I have personally never cared for California Russets since they do not bake nearly as well.

2. They are packed in 50 lb. Boxes and are sized according to the number in the box. Size 70 or 80 is most common in restaurants.

Special russets in size 50 will weigh one pound each and are very large. 90 or 100 count are good for multicourse banquets. Us # 1 Russets that come unsized in 100 lb. Sacks are cheaper but as good in quality just not sized. They are good for potato soups and mashed potatoes etc.

3. Do not store below 55F or the starch will turn to sugar.

4. Wash and scrub well. 3M makes a green scrubby that works well.

Pat dry.

5. Prick the ends with a fork to let moisture escape during baking. This will make the potato fluffy instead of gummy.

6. Oil or butter lightly. I like butter for flavor but will use bacon grease if available.

7. Season lightly with Kosher salt and a few twist of the pepper mill on all sides.

8. Place on baking sheet, spaced 1/2" apart and bake at 400F for about 1 hour, depending on size. Potato will yield to pressure when done.

9. Cut open in wave shape with paring knife and squeeze ends. Serve immediately.

10. In a restaurant, you want to cook the potato 80%, keep it out of the heat and fire as the orders come in. They will take 8-10 minutes to finish and be just like a freshly baked potato.

11. There are few things worse than potatoes that have been baked ahead and are being kept warm all day. Well, maybe potatoes that have been baked/steamed in aluminum foil and are being kept warm all day are the ultimate culinary derailment.

12. The potato should be crisp on the outside and mealy/fluffy on the inside. This will make for a baked potato where you will like the outside better than the inside and that is where the vitamins and flavor are anyway.