Baked Potatoes
1 or more medium baking potatoes (russet or
Idaho) — all about the same size
Margarine or butter — if desired
Sour cream or plain yogurt — if desired
Heat the oven to 375ş. Scrub the potatoes thoroughly with a vegetable
brush, but do not peel.
Pierce the potatoes on all sides with a fork to allow steam to escape
while the potatoes bake. Place potatoes directly on the oven rack.
Bake 1 hour to 1 hour 15 minutes or until potatoes feel tender when
squeezed gently. Be sure to use a pot holder because potatoes will be very
hot to the touch.
To serve, cut an X in the top of each potato. Gently squeeze potato from
the bottom to force the potato open. Serve with margarine or sour cream.
Bake:
“1:15″
Per serving: 96 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: nothing special
To Microwave 4 potatoes: Scrub the potatoes thoroughly with a
vegetable brush, but do not peel. Pierce potatoes on all sides
with a fork to allow steam to escape while the potatoes cook.
Arrange potatoes about 2 inches apart in a circle on a
microwavable paper towel in microwave oven. Microwave uncovered on
High 11 to 13 minutes, turning potatoes over after 6 minutes,
until tender when squeezed gently. Be sure to use a pot holder
because potatoes will be very hot to the touch. Let stand
uncovered 5 minutes. Continue with step 4
Tips
The bake time and oven temperature for baking potatoes can be
adjusted so that other foods can be baking in the oven at the same
time. Bake potatoes in a 350ş oven 1 hour 15 minutes to 1 hour 30
minutes, in a 325ş oven about 1 hour 30 minutes.
If potatoes are wrapped in aluminum foil before being baked, the
steam cannot escape during baking, so the potatoes will be gummy
instead of fluffy.
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