The Starving Musician
Recipes
How to Bake a Potato
This makes a soft-skinned potato like you get at your
favorite steakhouse.
Makes 1 baked
potato.
Choose a small (about the size of a deck of cards) to medium russet or Idaho
potato with no green spots; scrub with veggie wash and rinse well. Using a
paper towel, give the potato a light coating of olive or vegetable oil; wrap
tightly in foil.
Pierce the potato with a fork (foil and all) once to twice to create steam
vents. This keeps it from exploding in the oven and scaring the daylights
out of you.
Throw the foiled potato directly onto the center oven rack; bake at 425°F
1 hour or until, 1. you can easily squeeze the potato between
potholder-ed fingers or, 2. a fork inserted into the potato goes in easily
with no resistance.
With potholdered fingers, carefully squeeze the potato. Cut it open, fluff
it with a fork, and serve hot as desired with salt, pepper, butter, and sour
cream and chives. (If you eat the skin, watch for any small bits of foil the
fork may have dislodged when you made the steam vents.)
Tips: 1.
If you’re making an entrée that bakes at 350°F, the potato can bake
alongside. Just give the potato an extra 35-40 minutes baking time. 2.
You can reduce the baking time if you insert a metal skewer into the potato;
just plunk the potato onto the metal skewer, foil and all.
Recipes ©2006 Randi Reed.
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