Baked Potato
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Baked Potato
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- Russet potatoes Idaho or Oregon Potatoes
- oil or butter
- salt and pepper Kosher, to taste
Instructions
- Wash and scrub well. 3M makes a green scrubby that works well.
- Pat dry.
- Prick the ends with a fork to let moisture escape during baking. This will make the potato fluffy instead of gummy.
- Oil or butter lightly. I like butter for flavor but will use bacon grease if available.
- Season lightly with kosher salt and a few twist of the pepper mill on all sides.
- You can place a baking sheet on the lower rack of your oven to catch any dripping from the potatoes.
- Place the potatoes spaced ½ inch apart on the center rack and bake at 400°F for about 1 hour, depending on size. A potato will yield to pressure when done.
- Cut open in a wave shape with a paring knife and squeeze ends.
- Serve immediately.
Notes
- Use US # 1 Russets only, Idaho or Oregon are the best.
- Don't store below 55°F or the starch will turn to sugar.
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