Servings: 8
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per 7.5-oz. (214-g) potato: Calories 270, Total fat 5 g, Saturated fat .5 g, Cholesterol 0 mg, Sodium 2630 mg, Total carbohydrates 51 g, Protein 5 g, Vitamin C 45%, Claims— low saturated fat; no cholesterol; good source of fiber
Categories: Healthful Recipes, Potatoes, Grains & Pasta, Side Dishes
8 7 1/2 ounce russet potatoes
3 tablespoons vegetable oil
3 tablespoons kosher salt
1. 1. Scrub the potatoes well, but do not peel them. Pierce the skin of each potato to allow steam to escape.
2. 2. Rub the potatoes with the oil, then sprinkle with kosher salt.
3. 3. Place the potato on a rack over a sheet pan. Bake in a 400ºF (200ºC) oven until done, approximately 1 hour. The potatoes should yield to gentle pressure, and a paring knife inserted in the thickest part should meet little resistance.
4. 4. Hold uncovered in a warm spot and serve within 1 hour.
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per 7.5-oz. (214-g) potato: Calories 270, Total fat 5 g, Saturated fat .5 g, Cholesterol 0 mg, Sodium 2630 mg, Total carbohydrates 51 g, Protein 5 g, Vitamin C 45%, Claims— low saturated fat; no cholesterol; good source of fiber
Categories: Healthful Recipes, Potatoes, Grains & Pasta, Side Dishes
8 7 1/2 ounce russet potatoes
3 tablespoons vegetable oil
3 tablespoons kosher salt
1. 1. Scrub the potatoes well, but do not peel them. Pierce the skin of each potato to allow steam to escape.
2. 2. Rub the potatoes with the oil, then sprinkle with kosher salt.
3. 3. Place the potato on a rack over a sheet pan. Bake in a 400ºF (200ºC) oven until done, approximately 1 hour. The potatoes should yield to gentle pressure, and a paring knife inserted in the thickest part should meet little resistance.
4. 4. Hold uncovered in a warm spot and serve within 1 hour.
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