The Woolwich Observer
Best Baked Potatoes
ۍ ڂؕؽ 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 ڂؕؽ 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.