Time: 1 hour 10 min.
Complexity: easily
Servings: 1

A dish as beloved as it is affordable, baked potatoes are the most versatile side dish, perfect for beef, chicken, and fish dishes.

Ingredients:

• 1 large Russet potato
• Canola oil for lubrication
• Coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Preheat the oven to 180°C (350°F) and position the oven racks at the top and bottom. Thoroughly wash the potato (or potatoes) under cold running water with a stiff brush. Pat dry, then prick 8-12 deep holes with a fork to allow moisture to escape during cooking. Place the potatoes in a bowl and lightly brush with oil. Sprinkle with coarse salt and place directly on the center oven rack. Place a baking sheet on the bottom rack to catch any moisture.
  
  Bake the potatoes for 1 hour, until the skin is crisp and the inside is tender. If you're baking more than 4 potatoes, you'll need to increase the cooking time by about 15 minutes.
  
  When submitting: Using a fork, pierce the skin from one end of the potato to the other, then pinch the ends to open it. The skin should split along the marked line. Be careful, though, as hot steam will escape.

Votes: 1