Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Oven 425° F
Baked Potatoes
Scrub baking potatoes thoroughly with a brush. Pat dry. If desired, for soft skins, rub with shortening, margarine, or butter; prink potatoes with a fork. (Or, if desired, skip rubbing skins. Prick potatoes; wrap each in foil.)
Bake in a 425° oven for 40 to 60 minutes (in a 350° oven for 70 to 80 minutes) or till tender. When done, roll each potato gently under your hand. Cut a crisscross in each top with a knife. Press in and up on the ends of each potato.
- Microwave instructions
Scrub 6- to 8-ounce baking potatoes. Pat dry and prick. DO NOT rub with shortening, margarine or butter. On a plate, arrange potatoes spoke fashion. Microcook, uncovered, on 100% power (high) till tender. Allow 5 to 7 minutes for 1 potato, 7 to 9 minutes for 2 potatoes, or 13 to 16 minutes for 4 potatoes, rearranging and turning potatoes over once. Let stand 5 minutes. Contine as above.
- Grill instructions
Scrub baking potatoes. Pat dry. If desired, for soft skins, rub with shortening, margarine, or butter. Prink potatoes. Wrap each potato in a 7-inch square of heavy foil. Grill potatoes on an uncovered grill directly over medium-slow coals for 1 to 2 hours till tender. Continue as above.
NOTE: I do not prepare for soft skins and also cut off the ends of each potato (about 1/4- to 1/2-inch). Serve with butter or margarine, sour cream, bacon bits and/or fresh chives.
