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BAKED POTATOES

(See also: Twice Baked Potatoes; Baked Potato Variations)

Oven Baked
Heat oven to 425ºF. Pierce potato in several places to allow steam to escape. Place potato on oven rack or baking sheet. Bake 40 to 55 minutes or until tender when pierced with a fork. (The number of potatoes being baked does not change baking time.)


Microwave-Baked
Pierce 1 potato several times to allow steam to escape. Place in microwave oven; microwave on high (100% power) until tender, turning potato over halfway. For medium-size potatoes (about 5 ounces), microwave 3 1/2 to 4 1/2 minutes. For larger potatoes (about 9 ounces), microwave 5 to 9 minutes.


How to Make a Fluffier Baked Potato
Pierce potato with a fork several times before baking to allow steam to escape.

Do not wrap potatoes in aluminum foil, which will give them a steamed texture.

To serve, use a small knife to cut a cross on top. Push sides and ends gently to fluff.


How to Get Softer Skin on a Baked Potato
Lightly rub potato with oil or softened butter before baking. 


How to Make a Faster Baked Potato
Half-Baked Potato: Split a medium-sized baked potato lengthwise in half and brush cut sides with olive oil. Bake, flat sides down, on well-greased baking sheet in 375ºF oven for 25 to 35 minutes or until tender and crusty on bottoms.

These recipes courtesy of www.potatohelp.com - the website of the U.S. Potato Board Used with permission.
 

 

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