- 4 medium-large (about 3/4 pound each) russet potatoes, scrubbed and unpeeled
- Preheat oven to 425°F. Set aside a baking sheet or dish.
- You can poke the potatoes with a knife a couple of times if you wish, but I have not found it to make a difference. Do not wrap the potatoes in aluminum foil; simply place them onto the baking sheet or dish and bake for 50 to 60 minutes, or until a knife is easily inserted into the center.
- After baking, make a lengthwise slit in the top of each potato, going about halfway down. Squeeze each potato at the ends toward the center to open it up. You can use a knife or fork to loosen the potato flesh inside. Finish the potato by topping it with any combination of vegetables or other toppings listed on the following page.
You can also bake yams or sweet potatoes. They come in all sizes, so check for doneness at about 45 minutes and then at intervals of 5 to 10 minutes.
Other white potatoes: If you want to use another variety of white potato besides russet, try Yukon Golds. They have thin skins and are less starchy and are creamier in texture, with a naturally buttery flavor. They are generally smaller than russets, so they may not need to cook as long.
By many names: Did you know that Russet potatoes are also known as "Idaho" potatoes, "baking" potatoes, "starchy" potatoes and "chef's" potatoes?
- Serving Size: 1/4 recipe, 1 medium potato
- Calories: 168
- Sugar: 1.9g
- Sodium: 24mg
- Fat: 0.2g
- Saturated Fat: 0.1g
- Carbohydrates: 37.1g
- Fiber: 4.0g
- Protein: 4.6g
- Cholesterol: 0