Perfect Baked Potatoes
Yield
4 servingsPrep
10 minCook
50 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
|
|
| 1 | x |
butter
or margarine |
*
|
| 1 | x |
salt
|
*
|
| 1x |
black pepper
|
*
|
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
|
|
| 1 | x |
butter
or margarine |
*
|
| 1 | x |
salt
|
*
|
|
black pepper
|
*
|
||
| 1 | x |
paprika
|
*
|
Directions
Preheat oven to 425℉ (220℃).
Scrub potatoes well under cold running water. Dry thoroughly with paper towels.
With fork, prick skins over entire surface.
Brush potatoes with salad oil if you like skins soft after baking.
Place potatoes on oven rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when squeezed.
Slash an X on top of each potato. Then, holding potato with pot holders, squeeze ends so steam can escape Add a pat of butter to each; sprinkle with salt, pepper and paprika.
