Here are Russet potatoes, plucked out of a large box at the Coop earlier today. They need to be scrubbed, but that’s about it in the way of preparation. Russets are great baking potatoes and can make a meal just by themselves. All you need is a potato and an oven.
Figure one spud (potato) per person.
1. Heat your oven to 425 degrees.
2. Scrub your spud under cool water with a brush and then poke it in a few places with a fork.
3. Using your mitt, place potato in the oven. No need to wrap it, just place it on the rack, or if you prefer, on a baking sheet.
4. Bake until tender, about 50 minutes. Use a mitt to remove it from the oven. If the potato yields to pressure and is soft when you insert a knife, it’s done.
Slit lengthwise, pinch open and serve with just about anything (grated cheese, sour cream, butter, salt and pepper, ketchup… you get the idea!)
These potatoes comprised our lunch today. Cathy used sour cream, but I was very happy with a little butter, salt and pepper.
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