Wash and quarter russet (Idaho) potatoes. Brush with melted butter and sprinkle with either seasoned salt or garlic salt.

Bake at 425 degrees (on cookie sheet) for 45 minutes. Put in refrigerator until next day.

Next day sprinkle with grated cheese, crumbled bacon, sausage, or ground beef.

Reheat at 475 degrees for 5-10 minutes.

Serve with sour cream and chives.