Bake potatoes (scrub them first and prick them with a fork) in 425 degree oven for 40 to 45 minutes, or until tender. I like to wrap mine in aluminum foil during baking, but that is optional. After you take the potatoes out of the oven, let them cool for about 1/2 hour. Cut them in 4 pieces lengthwise and scoop out the inside of each potato wedge, leaving approximately 1/3 inch of potato on the skin. (NOTE: You can use the scooped out potato for fried potatoes in the morning.)