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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Perfect Baked Potatoes
Vegetables & Side Dishes
Contributed by: Teens Opposing Poverty
  • Russet potatoes
  • Olive oil
  • Coarse salt, to taste
Start with a firm (not soft or spongy) russet potato with few blemishes or eyes. If baking more than one potato, select potatoes that are similar in size for even cooking.
Preheat oven to 400 degrees.
Hold the potato under water and scrub well with a vegetable brush to clean the skin. Let dry.
Rub the entire potato with olive oil and kosher salt. Prick with a fork three or four times to allow steam to escape while baking.
Place potatoes directly on the oven rack and bake for about 50 minutes, depending on the size of the potatoes. Start checking the potatoes at about 40 minutes.
Check to see if they’re done by one of two ways: inserting a fork into the potato (it’s done if the fork goes in easily) or by giving the potatoes a quick squeeze (they’ll give if they’re done).
Serve with favorite topping.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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