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How to Bake a Potato

1 serving   

  • a   7 to 13 oz Russett potato

Pre-heat the oven to 425°. Wash the potato lightly to remove dirt without breaking the skin then dry with a paper towel. Pierce the skin a couple of times with a fork to allow steam to escape and prevent possible bursting in oven.

If you wish to eat the skin (as I do), the skin may be coated lightly with a vegetable oil. Otherwise, your skin will turn out crispy as most people want. DO NOT wrap in foil as you will not get a soggy potato (the steam didn't escape) instead of the desired flaky texture.

Place potato(s) on a baking sheet in a single layer and bake for 50-60 minutes (depending on the size of the potato). Test potato for doneness by squeezing gently...if done the potato will be slightly soft and the skin will be nicely crusty. Serve immediately.

Top with with salsa or chili or non-fat sour cream.

 
Nutrition Facts (based on a 9oz potato)
Amount Per Serving: Calories 201 - Calories from Fat 0
Percent Total Calories From: Fat 1%, Protein 10%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat .26g, Saturated Fat .07g, Cholesterol 0mg, Sodium 15mg, Total Carbohydrate 46g, Dietary Fiber 4g, Protein 5g, Vitamin A 0 units, Vitamin C 50 units, Calcium 17 units, Iron 2 units

Bon appetit!

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