Baked Potatoes

Ingredients

• Select those of uniform size.
• a teaspoonful of butter
• a tablespoonful of milk
• a shake or two of salt

Method

1. 1

   Scrub the potatoes and place them in a shallow pan in a hot oven (about 450°F).

2. 2

   Bake for about 45 minutes.

3. 3

   When done, cut in half lengthwise, loosen the contents with a fork, sprinkle with salt, and add butter.

4. 4

   For potato on the half shell, remove contents, mash with butter, milk, and salt, then return to the shell and brown the tops slightly.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 62. The excerpt below is the record exactly as published.

baked potatoes, seasoned and served in shell. .6. Creamed. From either cold boiled or baked potatoes ; the latter are better. c, Saut^. (a) Sliced and browned. (6) Hashed and browned. If you know some other method, see if you can fit it into this grouping. X. Baked potatoes. Method 1, The best method, for new potatoes. Select those of uniform size. When scrubbed, place them in a shallow 118 FOODS AND HOUSEHOLD MANAGEMENT pan, or upon the rack of the oven. The oven should be hot, about 450° F. or even a higher temperature. (See oven tests. Chapter IX.) The length of time required depends upon the size of the potato, forty-five minutes being the average time. A potato is largely water. What, is the temperature of the interior of the potato during the baking process ? Test by pressing firmly, protecting the fingers by a soft cloth ; or insert a fork. When the potato is done, it yields to the pressure of the fingejrs. If the potatoes cannot be served at once, break the skin that the steam may escape, cover with a cloth, and keep them hot. For convenience at the table, cut the potatoes in two length- wise, loosen the content of each half with a fork, sprinkle with salt, and add a bit of butter, as much as one would add at the table. Potato on the half shell carries serving one step farther. Cut the baked potatoes in two lengthwise, remove the con- tents, mash lightly, add butter or butterine, milk, and salt, al- lowing a teaspoonful of butter, a tablespoonful of milk and a shake or two of salt

Cook this with the app: pantry check, scaling, and the assistant.