The Woolwich Observer

Best Baked Potatoes



ۍ Ŵɟ̵̵ɟ̿

ۍ ڂؕ؝ؽ ɂͽ̵ڂ water

ۍ Ԋ ڂ ԻԎՔ ڂ to 9-ounce) russet potatoes,

1. Adjust the oven rack to the middle position and heat the oven to 450 degrees. Dissolve 2 tablespoon­s salt in ڂؕ؝ؽ ɂͽ̵ڂ ΢ǵͮɟ̿ڂ ڂ˱ʡ ǵ ڂˍǵ̿ʄɟ ڂ bowl. Place potatoes in the bowl and toss so the exteriors of the potatoes are evenly moistened. Transfer potatoes to a wire rack set in a rimmed baking sheet and bake until the center of the largest potato registers 205 degrees, 45 minutes to 1 hour. 2. Remove potatoes from the oven and brush the tops and sides with oil. Return unpeeled, each lightly pricked with fork in 6 places

1 tablespoon vegetable oil potatoes to the oven and continue to bake for 10 minutes. 3. Remove potatoes from the oven and, using paring knife, make 2 slits, forming an X, in each potato. Using a clean dish towel, hold the ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediatel­y with the toppings of your choice. żɟɂʡ̵ɟ ڂ˱́ͮɟմ ڂ Open up the potatoes immediatel­y after removal from the oven in Step 3 so steam can escape.

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