| 8 | 9 | 10 | 11 | 12 |
| 1 | 39 | 78 | 117 | 156 |
|
T(Bake):
"0:30"
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Per serving: 76 Calories (kcal); trace Total Fat; (1% calories from fat); 2g
Protein; 17g Carbohydrate; 0mg Cholesterol; 405mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : Essential Equipment: rectangular pan (about 13 × 9 inches)
Tips
For recipe success, cut up potatoes just before using, or the cut
sides will turn brown.
Use russet or Idaho potatoes because they are best for baking.
Nutr. Assoc. : 0 0 0 518 0 26314 0
*
Exported from MasterCook *
Baked Potatoes
Recipe By
Serving Size : 1
Categories
:
Preparation Time :0:00
: Chapter 5
Potatoes
On the Side
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
or more medium baking potatoes (russet or
Idaho) -- all about the same size
Margarine or butter -- if desired
Sour cream or plain yogurt -- if desired
Heat the oven to 375º. Scrub the potatoes thoroughly with a vegetable
brush, but do not peel.
Pierce the potatoes on all sides with a fork to allow steam to escape
while the potatoes bake. Place potatoes directly on the oven rack.
Bake 1 hour to 1 hour 15 minutes or until potatoes feel tender when
squeezed gently. Be sure to use a pot holder because potatoes will be very
hot to the touch.
To serve, cut an X in the top of each potato. Gently squeeze potato from
the bottom to force the potato open. Serve with margarine or sour cream.
Copyright:
"
© General Mills, Inc. 1998."
T(Bake):
1:15"
"
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