Baked Potatoes (oven or barbeque or firepit)
Potatoes, good baking kind like Russets, Yukon Gold or Norland (red skinned variety)
1 Tablespoon of butter per potato
seasoning salt (about 1/2 tsp per potato) OR Kosher salt (1 Tbsp per potato)
Scrub the potatoes and poke several times with a knife or fork. Place on a medium sized square of heavy duty foil. Place the tablespoon of butter on top of the potato and then sprinkle with the seasoning salt. IF you are using Kosher salt, then put the Kosher salt UNDER the potato. Draw the edges of the foil up together, roll and seal tightly, so that no melted butter can escape.
Bake in a 350 degree oven for about 1 hour, or on the barbeque for about 45 minutes to an hour (depending on the heat). To check for doneness, wear an oven mitt (this is important – and you know that I only warn you because it has happened before) and squeeze the potato. It should give to a squeeze. Check every 10 minutes or so after the first 30 minutes.