Potatoes

Last Edit December 23, 1999

Baking Potatoes

Wash potatoes - usually the 3" and larger size.
Pat dry with a dishtowel and cover in a bit of Crisco (smear in on the skins) or use Canola oil
Puncture with a sharp paring knife a few times (vents steam)
Bake at 400 degrees for 40-6- minutes (depends on the size of the potatoes)
Potatoes are done when a fork poked into them goes in smooth.

Baking Potatoes in a Microwave

Pat dry with a dishtowel and cover in a bit of Crisco (smear in on the skins) or use Canola oil
Puncture with a sharp paring knife a few times (vents steam)
Place on a plate in the microwave and bake on high 7-12 minutes - time varies with size of potatoes and the number of potatoes you are cooking. A turntable is best.

A fork stuck into the potato should go in easily. Stick it in the thickest part.

If desired, bake in an oven heated to 400 degrees for 15 minutes to crisp the skin.

Warning - Exploding Vegetables

If you do not put holes into the potatoes - they can explode. Especially when cooked in a microwave. The steam needs someplace to go and if you don't let it out of the skin, the skin will literally be blown apart.