With a sharp knife and great gusto, slice open the first of two 50-lb. sacks of potatoes. Grab as many potatoes as you think you can convince your family to eat in one sitting (this is pretty much how every potato recipe is going to start from here on out…).
Wash them, dry them, stick them with a fork.
Here the roads diverge. To keep it simple, I use an oven. 400 degrees, 40 minutes or so. Done when pricked through easily with a fork. You can add aluminum foil, olive oil, salt, pepper and other fancy gimmicks at your own risk.