Guest guest Posted July 16, 2001 Report Share Posted July 16, 2001 * Exported from MasterCook * Baked Potatoes Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 410 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** A baked potato is unthinkably easy and rather comforting. No wonder many people make a meal of one. Large Idaho russets are the ones to use for the classic baked potato. Buy organic ones if you like to eat the skin. Don't wrap your potato in foil-it creates steam by holding in the moisture. You want it to escape so that the finished potato will be fluffy and dry. Preheat the oven to 425F. If baking more than one, choose potatoes that are approximately the same size. Scrub them and pierce them in a few places with a fork or run a large " potato " nail through the middle, which will release steam and bring heat more quickly to the center. Bake until tender, about 1 hour, depending on the size. When it's done, slice the potato along its length and once crosswise in the middle. Push the ends together to open it up. Stuffed Baked Potatoes: One of the least complicated and homiest suppers, but a step above a plain baked potato. Bake one russet potato per person. Slice the top third off the length of the potato and scoop out the inside from both pieces with a spoon, leaving the skin intact. Mash with milk, season with salt and pepper, and moisten with butter or olive oil; or mix with any of the sauces and seasonings for baked potatoes just listed. Return the filling to the potato skins and serve. Potato Skins: If you like them crisp and crunchy, snip the skins left from baked potatoes into wide strips, brush them with olive oil, season with salt and pepper, and bake at 425F until crisp. Grilled Potatoes: Slice steamed or boiled potatoes in half if they're small, diagonally into pieces about 1/2 inch thick if large. Brush with olive or vegetable oil and grill, turning them 45 degrees after about 7 minutes. Cook on both sides or on just one. Season with salt and pepper and serve with Golden Mustard Barbecue Sauce or any of the peanut sauces (see separate recipes.) - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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