s THE BEST BAKED POTATOES ***
s 
|
s THE BEST BAKED POTATOES ***
s |
|
Ingredients
|
|
||||
|
Instructions *** 2-14-06 good *** Makes: 4 Potatoes Total Time: 1 hour Rub with Oil and Salt; 4 medium russet potatoes (10 - 12 oz. each), scrubbed, dried, and pierced Bake a potato and you're not far from an easy dinner or side dish. The question is, what's the best way to do it? Baking potatoes is not rocket science. There's nothing special involved (no microwave, no foil), yet this method achieves the quintessential baked potato: one with a fluffy, thoroughly cooked interior, and a crisp, flavorful skin. The best potato for baking is a russet. Its high starch and low water content gives it a fluffy interior. Pick potatoes that are firm with taut skin and no bruises, "eyes," or green tint. They should also be similar in size so they cook at the same rate. Preheat oven to 450° with rack in center. Rub prepared potatoes with oil and salt (doing this in a plastic bag makes the job less messy). Bake directly on the rack for 1 hour, or until tender all the way through when pierced with a skewer. Remove potatoes from the oven, split, and serve immediately. Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||