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|  | Baked Potatoes
4 medium baking potatoes, unpeeled
Salad oil or shortening
Butter, margarine or sour cream
Chopped chives, optional
1.Wash and dry potatoes, rub with oil. Place in shallow pan. Bake at 450ºF. for 45 minutes or until fork tender.
2. To serve: Slash tops, garnish with butter or sour cream and chives. 4 servings
To microwave: Prepare as above but prick potatoes with fork and place on microwave safe dish. Microwave on HIGH 12 to 14 minutes until tender, turning occasionally. Let stand 2 minutes before serving.
To Grill: Prepare as above but wrap potatoes individually in foil. Grill over hot coals 45 minutes or until fork tender, turning often.
Twice Baked Potatoes: Prepare as above in step 1. After baking cut a thin slice horizontally from top of each potato. with spoon, carefully scoop cooked potato from shells, place pulp in medium bowl. Add 1/4 cup of milk, 2 tablespoons of butter or margarine, 1/4 teaspoon of salt and a dash of pepper.
With mixer at low speed, beat until fluffy. Fill potato shells, sprinkle with shredded Cheddar cheese or cooked crumbled bacon. Arrange on baking pan. Bake at 450ºF. for 10 minutes or until hot. |
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