a new nothing with a speckled handle

Can you really improve on a baked potato? Yes! And here's how! Take russet idaho potatoes (try to get real idaho russets...and the fresher the better) Thoroughly wash each potato Really Scrub the skin of each potato with the rough side of a clean sponge Liberally brush a good amount of olive oil onto each potato Sprinkle good kosher or sea salt onto the skin of each potato Set on a baking sheet and roast in a 425 degree oven until done, approx 45 min-1hr After potatoes are done, take out of oven and let rest on counter for 10-15 minutes Dress as you like. In my opinion, nothing beats butter salt and sour cream (except for maybe some peas or broccoli.) Enjoy...and remember to eat the skin, it's delicious and healthy!

This recipe comes from Everyday Food. It is now one of my favorite pumpkin recipes. It's almost like a pumpkin quickbread, but in a 9x13 form. They are very moist and full of fall flavors. * 2 cups flour * 1 tablespoon pumpkin-pie spice * 1 teaspoon baking soda * 3/4 teaspoon salt * 1 cup butter, room temperature * 1 1/4 cups sugar * 1 large egg * 2 teaspoons vanilla extract * 1 cup canned pumpkin puree * 1 package (12 ounces) semisweet chocolate chips Preheat oven to 350 degrees. Line bottom and sides of a 9x13 pan with foil or parchment, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips. Spread batter evenly in prepared pan. Bake until edges