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Restaurant Style Baked Potatoes


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  • Large Russet Potato (es)
  • Coconut or Canola Oil
  • Coarse Kosher (or Sea) salt


Preparation time 4mins
Cooking time 79mins


Step 1

After rinsing and drying the potatoes; piece several times (8 or 10)with a fork or the tip of a sharp knife; rub with the oil and coat with salt. A shallow bowl works for this; just roll the potatoes in the salt.
Put the potatoes directly on the middle rack of your oven; with a cookie sheet or shallow pan on the floor of the oven to catch the drippings.

Bake for one hour or an hour and 15 minutes (if cooking more than 4 potatoes.. or you live at an elevation above 3000 ft.); until the skin is crisp; but the potato is soft underneath.
If you pierce the potatoes from end to end with a fork; squeezing the ends together will make the potato pop open. Careful of the steam.


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