Instructions: Baked potatoes hardly qualify as a quick fix. Microwaving potatoes works in emergencies, but the soft skins and inner texture of microwaved potatoes really dont satisfy that deep Inner yearning. Because of my love of crispy potato skins and the texture unique to oven-baked potatoes, l got into the habit of setting a few directly on an oven rack to bake along with whatever Im making at the time. Although the potatoes are best when freshly baked, I refrigerate extras for up to five days and reheat (and recrisp) them in the toaster oven.

Look for long, skinny russet (Idaho) potatoes, since the thin ones bake faster than chubby specimens and are done in about thirty-five to forty minutes at 375 to 425 degrees. Dont worry about being particularly specific with the oven temperature. The potatoes will do fine anywhere in that fifty-degree range.

For a quick and hearty entree. reheat the baked potatoes in a toaster oven or microwave, slit them open, and top each half with some warmed-up canned or homemade chili, baked beans, or seasoned lentils. Sprinkle some minced parsley or cilantro on top If you like.

For an enjoyable light lunch or snack, try a baked potato, halved and coarsely mashed with cottage cheese or soy yogurt, thinly sliced scallions, a sprinkling of herb seasoning salt (such as Herbamare), and freshly ground black pepper. Or whip up a batch of Zesty Tofu Topping and top the potato with a dollop or two.

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