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1 large Potato Russett or Idaho
1 tablespoon Vegetable oil
-- Toppings - Optional --
1 ounce Cheese grated
2 tablespoon Butter
3 tablespoon Butter (up to)
3 tablespoon Sour cream
1 tablespoon Bacon
2 tablespoon Scallion chopped
3 tablespoon Mushroom sauteed
Salt and pepper to taste
Preheat oven to 400 degrees F.
Thoroughly wash and scrub the potato. Pat dry with paper towel. Moisten paper towel with vegetable oil and rub it all over the potato -- this will help keep the potato from drying out during the long baking time. Place a cookie sheet or pan underneath to catch any drippings, if at all. Prick the potato with a fork or knife several times to let the steam escape without tearing the skin.
Place in the oven on the middle rack, and bake for 50 minutes. Using oven mitts, remove from oven and wrap in aluminum foil (optional); this will keep the moisture in for another 10 minutes as it continues to cook.
Serve; add optional toppings.
1 tablespoon Vegetable oil
-- Toppings - Optional --
1 ounce Cheese grated
2 tablespoon Butter
3 tablespoon Butter (up to)
3 tablespoon Sour cream
1 tablespoon Bacon
2 tablespoon Scallion chopped
3 tablespoon Mushroom sauteed
Salt and pepper to taste
Preheat oven to 400 degrees F.
Thoroughly wash and scrub the potato. Pat dry with paper towel. Moisten paper towel with vegetable oil and rub it all over the potato -- this will help keep the potato from drying out during the long baking time. Place a cookie sheet or pan underneath to catch any drippings, if at all. Prick the potato with a fork or knife several times to let the steam escape without tearing the skin.
Place in the oven on the middle rack, and bake for 50 minutes. Using oven mitts, remove from oven and wrap in aluminum foil (optional); this will keep the moisture in for another 10 minutes as it continues to cook.
Serve; add optional toppings.