|Butter/Margarine / drippings / salad oil||2 Tablespoon|
Scrub potatoes thoroughly, using cool water and vegetable brush.
If soft skin is preferred, rub potatoes all over with butter, margarine, bacon drippings or salad oil.
Otherwise skin will bake crisp, which many people prefer.
Place in a shallow pan in preheated oven.
For light, mealy potatoes, use oven temperature of 425Ã‚Â°Ã¢â‚¬â€450Ã‚Â° F., but for convenience when baking complete oven dinner, temperatures as low as 350Ã‚Â°Ã¢â‚¬â€375Ã‚Â°F.
may be used.
Allow about 1 hour for medium potatoes.
At very high heat they will be ready sooner, of course.
When potatoes are baked, prick tops or cut a cross on each.
Squeeze potatoes to allow steam to escape, making potatoes fluffier.
Serve with butter or margarine and sprinkle of paprika, with commercial sour cream mixed with chopped chives or with butter mixed with crumbled blue cheese.
Note: Select sound potatoes of even sizes.
Medium or large potatoes bake better than do small ones.
New potatoes do not bake well.
To retain maximum vitamin C, it is best that potatoes not be pricked with a fork before baking.
Pricking before baking does, however, prevent potatoes from bursting in oven, and it may result in drier baked potatoes.
If desired, potatoes may be wrapped in aluminum foil for baking; potatoes are then actually oven-steamed, which keeps skins soft.