Steakhouse style,,,, big russets, poke skin many places with fork, drop spuds for a few minutes in strong salt brine, pull 'em out, blot dry, bake at 450deg, yes, 450, for 45/55 min or 212deg on meat thermometer. Remove from oven, baste with bacon/ham grease, dust with coarse salt...split spud and allow steam to escape, pop them back into the oven for 10 min. You should end up with a mealy, slightly dry textured interior, not starchy-gooey, and a crispy crackely dryish skin. You may pollute with toppings or stick with lots of pure butter.
