# So What's for Dinner Tonight? (2020 Anything Goes Edition) **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [October 15, 2020, 8:06pm UTC](https://boards.straightdope.com/t/so-whats-for-dinner-tonight-2020-anything-goes-edition/923037 "2020-10-15T20:06:19Z")\ **Posts on this page:** 1\ **Showing post:** 223
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [November 15, 2020, 9:57pm UTC](https://boards.straightdope.com/t/so-whats-for-dinner-tonight-2020-anything-goes-edition/923037/223 "2020-11-15T21:57:18Z")
This is sorta the opposite of her low-n-slow cooking method, but they still come out pretty darn awesome. From [The BEST Baked Potato Recipe | Gimme Some Oven](https://www.gimmesomeoven.com/baked-potato/) as refined by experience. For large russets: ballpark 70 minutes from goes into oven to ready to eat = 95 minutes w warmup & prep. For sweet pots or small russets subtract 10m from each interval below = 20m total. Sweets can go longer, but don’t need to. Russets done longer get too crunchy. Preheat oven to 450F (~25minutes warmup) Clean & pierce potatoes thoroughly Place pots on wire rack on a baking sheet or put pots directly onto oven rack w catch pan on next oven rack down. Want airflow all around. Bake large russets 35 mins or small russets / sweets 25 mins until skin dry & slightly wrinkly. Remove from oven, brush tops/sides w oil or melted butter. Sprinkle top/sides w coarse salt. Invert & repeat on bottom surface. Return to oven inverted vs first bake. Cook same interval again: russets 35mins, sweets 25 mins. Pull from oven & serve. --- _[View the full topic](https://boards.straightdope.com/t/so-whats-for-dinner-tonight-2020-anything-goes-edition/923037)._