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Perfect Baked Potato
1 Serving
67% would make this recipe for Perfect Baked Potato again.
Simple basics: Here's how to bake a potato so it's perfectly cooked every time.
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0 : 10
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Perfect Baked Potato Ingredients
1 large
Potato
Russett or Idaho
3 tablespoon
Sour cream
1 tablespoon
Vegetable oil
1 tablespoon
Bacon
-- Toppings - Optional --
2 tablespoon
Scallion
chopped
1 ounce Cheese
grate
d
3 tablespoon
Mushroom
sauteed
2 tablespoon
Butter
Salt and
pepper
to taste
3 tablespoon
Butter
(up to)
Instructions for Perfect Baked Potato
Preheat oven to 400 degrees F.
Thoroughly wash and scrub the potato. Pat dry with paper towel. Moisten paper towel with vegetable oil and rub it all over the potato -- this will help keep the potato from drying out during the long baking time. Place a cookie sheet or pan underneath to catch any drippings, if at all. Prick the potato with a fork or knife several times to let the steam escape without tearing the skin.
Place in the oven on the middle rack, and bake for 50 minutes. Using oven mitts, remove from oven and wrap in aluminum foil (optional); this will keep the moisture in for another 10 minutes as it continues to cook.
Serve; add optional toppings.
Main Ingredient:
Potato
Cuisine:
American
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wineandsong
on Jan 13 2008 9:20PM
Total Time: 1:00
Active time: 0:10
I prefer to not use the oil rub before placing in the oven. We prefer a drier skin on our potatoes which we enjoy eating wtih all the minerals just underneath the skin.
fstrhntz
on Dec 22 2007 8:41AM
It doesn't surprise me that the potato was undercooked if you cooked it in foil the entire time. Note that the recipe instructions say to wrap it in foil only AFTER it bakes in the oven.
admin
on Nov 21 2007 11:58AM
[I made edits to this recipe.]
admin
on Mar 11 2007 3:18PM
Total Time: 1:00
Active time: 0:10
Good point; left that important step off. Updating the recipe.
admin
on Mar 11 2007 3:17PM
Do you prick the potatoes?
Cookie711
on Mar 11 2007 11:15AM
[I made edits to this recipe.]
admin
on Feb 2 2006 10:22AM
Total Time: 1:00
Active time: 0:10
[I made edits to this recipe.]
admin
on Feb 1 2006 8:56PM
Total Time: 1:00
Active time: 0:10
[I posted this recipe.]
admin
on Feb 1 2006 7:28PM
Total Time: 1:00
Active time: 0:10
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