Baked Potatoes
 This is your foolproof, no-fuss way to make baked potatoes at home. No shortcuts, no gimmicks—just simple technique that really works. Ingredients 4 large russet potatoes, scrubbed clean of dirt, rinsed and dried 2 teaspoons vegetable or olive oil ½ teaspoon salt 4 large russet potatoes, scrubbed clean of dirt, rinsed and dried 2 teaspoons vegetable or olive oil ½ teaspoon salt Instructions Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. Prick each potato a few times all over with a fork, if you like (see note). Directly on the baking sheet, rub the potatoes with the oil and sprinkle all over with the salt. Bake until tender when pierced in the center with a sharp knife (or until the center of the largest potato registers 205°F to 210°F), 60 to 70 minutes. You can also squeeze the potatoes to see if they are soft (be careful; they're hot!). Let sit for a few minutes until cool enough to handle, then cut a slit down the center of each potato and serve with toppings of choice. Note: Conventional wisdom says that prior to baking, you have to prick potatoes with a fork a few times to allow steam to escape during baking. The theory is that if you don’t prick the potato, the steam can build up under the skin and cause the potato to explode in the oven. I don't prick my potatoes and have never had a potato explosion, but pricking won't harm the potatoes, so go ahead and prick them as insurance, if you like. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. Prick each potato a few times all over with a fork, if you like (see note). Directly on the baking sheet, rub the potatoes with the oil and sprinkle all over with the salt. Bake until tender when pierced in the center with a sharp knife (or until the center of the largest potato registers 205°F to 210°F), 60 to 70 minutes. You can also squeeze the potatoes to see if they are soft (be careful; they're hot!). Let sit for a few minutes until cool enough to handle, then cut a slit down the center of each potato and serve with toppings of choice. Note: Conventional wisdom says that prior to baking, you have to prick potatoes with a fork a few times to allow steam to escape during baking. The theory is that if you don’t prick the potato, the steam can build up under the skin and cause the potato to explode in the oven. I don't prick my potatoes and have never had a potato explosion, but pricking won't harm the potatoes, so go ahead and prick them as insurance, if you like. Nutrition Information Powered by Per serving (4 servings) Serving size: 1 potato Calories: 313 Fat: 3 g Saturated fat: 0 g Carbohydrates: 67 g Sugar: 2 g Fiber: 5 g Protein: 8 g Sodium: 309 mg Cholesterol: 0 mg Per serving (4 servings) Serving size: 1 potato Calories: 313 Fat: 3 g Saturated fat: 0 g Carbohydrates: 67 g Sugar: 2 g Fiber: 5 g Protein: 8 g Sodium: 309 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.