Leftover ingredients? Try this no-recipe recipe. Place russet potatoes on your stone, pierce with a fork, brush on oil, sprinkle with salt and pepper, and bake in a 425°F (215°C) oven until tender, 45–50 minutes. Meanwhile, create a topping bar with shredded cheese, leftover ham or turkey, bacon, sour cream or plain yogurt, broccoli, salsa, chives, or whatever you have. Serve with a big green salad and call it a win.