Try to get potatoes around the same size.  Wash off the potatoes under lukewarm water using a vegetable brush, poke holes with a fork all over the potatoes.  Wrap the potatoes in aluminum foil. Put the potatoes into a large pot, add enough water to cover the potatoes. Turn the flame to medium heat.  Start testing the potatoes for doneness in 45 minutes.  The potatoes are done when you can pierce them with a fork.

TOPPINGS

salt, fresh cracked black pepper, whatever cheeses you like (cheddar, blue cheese, jack, feta), butter, yogurt, sour cream, green onions, red onions, chili, bacon, BBQ pulled pork, rotisserie chicken, roasted garlic, smoked salmon, pepperoni, broccoli, mushrooms, hard boiled eggs, sun-dried tomatoes, jalapenos, guacamole, pesto, cilantro, brown 30-weight gravy, ranch dressing, and pineapple salsa.