Baked Potatoes

MHS: Introduction to Foods and Nutrition *

(I realize that many who read this blog are not in need of a 'recipe' for baking a potato. However, for the students in my beginning Foods class at school, I'm making all of the recipes we prepare in class available.)

Preheat oven to 375°.

Depending on their size, potatoes will take 50-90 minutes to fully bake.

Wash the potatoes and remove any eyes and bruises. Dry with a paper towel. Using your hands, lightly coat the potato skins with olive oil, or butter. Randomly prick each potato with a fork.

Optional (affects the texture of the potato skins): Wrap potatoes in foil. If not wrapping in foil, place a sheet of foil under the potatoes so the oil or butter doesn’t drip and burn on the oven floor.

Serve warm with butter, salt & pepper; or…other toppings of your choice.

Possible toppings: sour cream, chives, ranch dressing, bleu cheese dressing, shredded cheese (cheddar, parmesan, cottage cheese…), crumbled bacon, onion (fresh or sautéed/caramelized), salsa, tobasco sauce, sliced or diced green/red/orange/yellow peppers, sliced or diced mushrooms (fresh or sautéed), broccoli, diced tomatoes, chili, dill, garlic, cilantro, tarrogon, thyme, marjoram, pesto…

* * * * * * * * * *

For our baked potato lab in class, butter, salt & pepper will be provided. Your group may choose three (3) additional toppings. Be sure to put them on the “market order” section of your Lab Planning Sheet.

* This recipe is one used in the introductory culinary course I teach.

(Vegetables/Starches)