xiaoxl/recipe_data huggingface dataset:
Hearty Osso Bucco


Ingredients:
onion, celery, carrot, mushrooms, tomatoes, pancetta, plain flour, plain flour, sage, fresh rosemary, bay leaves, red wine, butter

Directions:
Deglaze your Dutch Oven with the wine and pre-heat the oven to 180°C.
Salt and pepper both sides of your Osso Bucco with Salt and pepper and dredge it with Flour.
Heat the butter in a pan on high until it becomes frothy, then fry each side of the meat for around 3 minutes, until both sides are brown and have a golden crust. Set the meat aside in the Dutch oven to rest.
In the same pan on a medium heat sauté the pancetta, onion, celery and carrot for a few minutes until the onion becomes clear and then add the mushrooms and the chopped sage and rosemary stirring for a couple more minutes (till the mushrooms brown a little].
Add 2 Tablespoons of flour to the mix and stir through.
Pour in the beef stock and bring to boil before adding the tomato paste and the chopped tomato, and transfer the entire contents of the pan into the dutch oven, and place that in the oven for 1 1/2 to 2 hours.
Serve the Osso Bucco with mashed potatoes and bread for dipping if you're feeling indulgent!
Pineapple Nut Bread
Category: bread
By Rhonda Kelly

I have had this recipe since 1980, and my family loves it. Use whatever type of nuts you like.

Ingredients:
¾ cup brown sugar
3 tablespoons butter, softened
2  eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 (8.5 ounce) can crushed pineapple
¾ cup chopped pecans
½ cup raisins
2 tablespoons white sugar
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan. Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other. Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan. Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9-inch loaf

Calories: 356.6
Fat: 14 g
Saturated fat: 3.9 g
Carbohydrates: 54.2 g
Sugars: 26.6 g
Dietary fiber: 2.6 g
Protein: 6.3 g
Cholesterol: 57.9 mg
Sodium: 360.5 mg
Snappy Parmesan and Pepper Chicken  Cutlets


Ingredients:
parmesan cheese, fresh parsley, pepper, boneless skinless chicken breast, olive oil, dry white wine

Directions:
Mix together Parmesan, parsley and black pepper in a small bowl; set aside.  Place chicken between sheets of plastic wrap or waxed paper; pound with rolling pin to 1/4 inch thickness.  Remove plastic wrap; springke one side of each piece with 1/4 cup of the cheese mixture.  Replace wrap.  Press cheese mixture evenly and firmly onto chicken, remove wrap.
Heat olive oil in large skillet over medium high heat.  Add cutlets, cheese side up; cook until chicken is browned, 1 1/2 minutes.  Turn carefully; cook until browned and chicken is cooked through about 1 minute.  Remove chicken to a platter.  Add wine to skillet; cook, stirring, to reduce slightly, 1 minute.  Serve chicken with pan juices.  Or serve the pan juices over rice.
Cassolette D'escargots Au Chablis (Snails in Chablis & Mushr


Ingredients:
button mushrooms, porcini mushrooms, white wine vinegar, chicken broth, shallots, garlic cloves, butter, parsley, creme fraiche, salt, pepper

Directions:
Peel and finely chop the shallots. Peel and press garlic cloves.
Clean the mushrooms. Cut them into pieces.
Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute.
Add the drained snails, chicken broth, mushrooms and wine.
Let simmer for 15 minutes. Season with salt and pepper.
Pour the cream and add the garlic. Cook another 5 minutes.
Serve after sprinkling of chopped parsley.
My Kid's Favorite Zucchini Bread
Category: bread
By Lynnsthings

This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips.

Ingredients:
1 ½ cups whole wheat flour
1 ¾ cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
1 cup white sugar
1 cup light brown sugar
1 tablespoon vanilla extract
4  eggs, lightly beaten
1 cup vegetable oil
1 tablespoon lemon juice
3 cups shredded zucchini, squeezed dry

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 45 mins
Yields: 2 loaves

Calories: 223.7
Fat: 10.3 g
Saturated fat: 1.5 g
Carbohydrates: 30.6 g
Sugars: 17.7 g
Dietary fiber: 1.4 g
Protein: 3.2 g
Cholesterol: 31 mg
Sodium: 218.2 mg
Chicken and Broccoli Casserole


Ingredients:
cheese, broccoli, chicken broth

Directions:
Layer in 2-quart casserole: Rice, ½ of the cheese, chicken, broccoli, soup and broth.
Pierce casserole, add rest of cheese.
Bake at 375º for 20 minutes.
Spiced Pea Soup


Ingredients:
olive oil, onion, garlic, curry powder, low-fat creme fraiche, sour cream

Directions:
Heat oil and gently fry onions and garlic for 10 minutes or until golden and soft.
Stir in curry powder and fry for further 3 minutes.
Pour in chicken stock and bring to the boil.
Stir in the frozen petit pois and return to the boil.
Cover and simmer gently for 30 minutes until the peas are melting soft.
Puree the soup in food processor or liquidizer.
Return to clean pan, season to taste with salt& pepper and stir in creme fraiche (or sour cream] and serve.
Can be frozen.
Armenian Easter Bread


Ingredients:
flour, butter, milk, sugar, eggs, salt, mahleb, nigella seeds, poppy seeds

Directions:
Dissolve yeast in warm milk in Kitchen Aide.
Add sugar and melted butter.
Beat eggs and add, along with salt, ground mahleb and nigella.
Add flour gradually, one cup at a time until dough comes away from sides of bowl.
Knead 10 minutes until shiny and no longer sticky.
Place dough in oiled bowl, turn to coat outside with oil and cover.  Put in a warm place to rise until doubled.
Divide into two or three balls.
Divide each ball into three and roll out with your hands to three long ropes.
Pinch all three ends together and braid loosely.  Pinch ends and tuck under.
Cover and allow to rise again until doubled.
Brush with beaten egg and sprinkle with sesame seeds or chopped blanced almonds.
Bake for 20 minutes in preheated 375 degree oven.
Easy Tiramisu
Category: desserts
By KALLISTA

Yummiest dessert ever! And very easy to make. This is my family's favorite. One serving is not enough! Believe me! Don't substitute the mascarpone with double cream. There is no tiramisu without mascarpone. And use the best quality coffee.

Ingredients:
3  egg yolks
¼ cup white sugar
2 teaspoons vanilla extract
1 ⅛ cups mascarpone cheese
24  ladyfingers
1 ½ cups brewed coffee
1 tablespoon unsweetened cocoa powder

Directions:
In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow.  Fold mascarpone into yolk mixture.  Set aside. Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish.  Spread half the mascarpone mixture over the ladyfingers.  Repeat with remaining cookies and mascarpone.  Cover and chill 1 hour.  Sprinkle with cocoa just before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 1 - 8x8 inch dish

Calories: 406
Fat: 25.8 g
Saturated fat: 12.9 g
Carbohydrates: 35.6 g
Sugars: 8.6 g
Dietary fiber: 0.7 g
Protein: 9.2 g
Cholesterol: 252.2 mg
Sodium: 92.7 mg
Coconut Macaroon Brownies
Category: desserts
By Valerie Hatfield-Ringrose

These decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers.  They were requested at a political campaign, at a social party and at my fiftieth anniversary.

Ingredients:
1 cup butter, softened
2 cups white sugar
4  eggs
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon cream of tartar
½ cup unsweetened cocoa powder
½ cup chopped walnuts
4 cups unsweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan. Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly. Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 18 bars

Calories: 479.3
Fat: 29.1 g
Saturated fat: 20.3 g
Carbohydrates: 51.6 g
Sugars: 36 g
Dietary fiber: 4.8 g
Protein: 7 g
Cholesterol: 75.9 mg
Sodium: 124.5 mg
Mocha Brownies


Ingredients:
butter, eggs, sugar, flour, vanilla, salt, butter, instant coffee, confectioners' sugar, boiling water

Directions:
Melt 1 cup butter + 1 cup unsweetened cocoa in sauce pan over low heat (it's easier to almost melt the butter first and then add the cocoa].
Remove from heat and add 2 cups sugar, 4 large eggs, 1 cup flour, 1 cup chopped nuts (I use walnuts], 1 teaspoons vanilla and 1/4 teaspoons salt.
Spread over buttered 9 x 13 pan.  Bake 350 degrees for 25 minutes.  Test with toothpick in center until almost clean.
Let brownies cool.
Melt 3/4 stick butter and 1/2 cup cocoa.  Remove from heat and stir in 1/4 cup boiling water with 1 heaping teaspoons instant coffee.  Add 2 cups confectioner's sugar.  Beat until smooth.  You can use a whisk.  Add more sugar or more water to get good consistency (not too thick and not too runny].  Spread on cooled cake and refrigerate 1 hour.
Note:  You do not need to use beaters for the brownie recipe.  I wooden spoon or a rubber spatula will work well.
Mushrooms in White Wine Sauce
Category: side-dish
By LINDAAL

This is a great side dish for mushroom lovers. I like to make this for holiday dinners instead of the usual vegetable fare.

Ingredients:
¼ cup peanut or vegetable oil
⅓ cup chopped onion
1 clove garlic, minced
1 pound mushrooms, sliced
¾ cup water, divided
¼ cup dry white wine
1 cube chicken bouillon
¼ teaspoon dried basil
salt and pepper to taste
1 tablespoon cornstarch

Directions:
Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 114.8
Fat: 9.3 g
Saturated fat: 1.6 g
Carbohydrates: 4.9 g
Sugars: 1.6 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Cholesterol: 0.1 mg
Sodium: 197.7 mg
Burger Variations


Ingredients:
lean ground beef, salt, black pepper, thyme, lettuce, cheese spread, chili powder, cumin, garlic powder, salt, oregano, flour tortillas, iceberg lettuce, salsa, sour cream, cilantro, avocado, onion, ketchup, garlic, ketchup, bacon

Directions:
Divide the ground beef equally into three medium bowls. Add ingredients for each burger variation UP TO THE BREAD TYPE and mix well. Form into four thick patties per each type.
Heat grill or broiler. Grill or broil about 6 minutes per side or till desired doneness.
Plate up with the toppings (the ingredients following the bread] onto the burgers.
Cucumber Salad With Oranges and Mint


Ingredients:
English cucumber, mandarin oranges, fresh mint leaves, extra virgin olive oil, salt, fresh ground pepper

Directions:
In a large bowl, combine cucumber, oranges, mint, vinegar, and oil., Toss to combine., Season, to taste, with salt and black pepper.
Creamy Berry Flan


Ingredients:
plain flour, self raising flour, icing sugar, butter, icing sugar, kirsch, strawberries, baking chocolate

Directions:
Combine sifted dry ingredients with orange rind in a bowl; rub in butter.
Add enough water to bind together, knead on lightly floured surface until smooth; wrap in plastic food wrap, refrigerate 30 minutes.
Roll pastry between 2 sheets of plastic food wrap, large enough to line a rectangular tin with removable base (base measures 20cm x 28cm].
Trim edges, line pastry with greaseproof paper, fill with beans or rice, bake in moderate oven 20 minutes, remove the paper and beans, bake further 10 minutes, cools on wire rack 15 minutes, remove from tin, cool.
Brush base of pastry with warmed, sieved apricot jam.
Beat cream with sifted icing sugar and Kirsch until soft peaks form.
Spread cream evenly into pastry case, arrange halved strawberries on top in a line.
Melt chocolate over hot water, place into piping bag.
Pipe chocolate over the strawberries in horizontal, vertical and diagonal lines.
Refrigerate 15 minutes or until chocolate is set.
Orange Delight


Ingredients:
boiling water, small marshmallow, Philadelphia Cream Cheese, sugar, crushed pineapple, pecans

Directions:
Pour boiling water over jello and marshmallows.  Stir until marshmallows melt.  Set aside this mixture until cooled slightly.
Cream the cream cheese and sugar; then add whipping cream.  Whip until mixture is smooth and thick.
Add jello mixture, drained pineapple and nuts.  Pour into mold and chill.
Zucchini Pizza
Category: appetizers-and-snacks
By SCERMINARA

Zucchini grow so fast. If you missed picking it small, use it for this recipe. My sister-in-law, Joan, makes this without the hot pepper seeds. If you like zucchini, you will like this recipe. My brother does not like zucchini and he likes this recipe. Thanks to Joan who created it. Serve it as a side dish or main dish with a salad.

Ingredients:
¼ cup olive oil, or as needed
1 large zucchini, sliced into 1/4-inch pieces
⅛ teaspoon red pepper flakes  (Optional)
⅛ teaspoon garlic salt, or to taste
⅛ teaspoon onion salt, or to taste
¼ cup grated Romano cheese
1 cup tomato sauce
1 cup shredded Mexican 4-cheese blend

Directions:
Heat enough olive oil to coat the bottom of a large skillet over medium heat; arrange zucchini slices in the hot oil. Sprinkle zucchini slices with red pepper flakes, garlic salt, and onion salt. Fry until zucchini slices are slightly softened, 3 to 4 minutes per side. Sprinkle each slice with Romano cheese and spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce layer with Mexican cheese blend; cover skillet and cook until cheese melts, about 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 305.5
Fat: 26.6 g
Saturated fat: 10.7 g
Carbohydrates: 7.4 g
Sugars: 3.9 g
Dietary fiber: 1.8 g
Protein: 11.7 g
Cholesterol: 40.1 mg
Sodium: 790.4 mg
Basic Chicken Stock
Category: soups-stews-and-chili
By Logan

A great stock to use for soups, sauces, gravies, etc.

Ingredients:
1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 ½ teaspoons salt
3  whole cloves
6 cups water  (Optional)
¼ cup cold water  (Optional)
1  egg

Directions:
Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil.  Reduce heat, cover, and simmer for 1 hour. Remove chicken and vegetables. Strain stock. Skim fat off the surface. To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell.  Add to strained stock, and bring to a boil.  Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 4 cups

Calories: 199.5
Fat: 13 g
Saturated fat: 3.7 g
Carbohydrates: 4.4 g
Sugars: 2 g
Dietary fiber: 1.2 g
Protein: 15.5 g
Cholesterol: 89.3 mg
Sodium: 674.9 mg
Large Soft Pretzels (Quick)
Category: bread
By Cam

Delicious soft pretzels in about 20 minutes!

Ingredients:
1 ½ cups warm water
1 tablespoon white sugar
5 teaspoons active dry yeast
4 cups all-purpose flour
¼ cup melted butter
1 teaspoon coarse salt
1  egg, beaten
coarse salt to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth. Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes and arrange on a baking sheet; brush with egg and sprinkle coarse salt over each. Bake in the preheated oven until pretzels are browned and cooked through, 8 to 12 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 15 servings

Calories: 160.4
Fat: 3.8 g
Saturated fat: 2.1 g
Carbohydrates: 26.8 g
Sugars: 1 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 20.5 mg
Sodium: 210.2 mg
Bahama Mama Chicken Marinade


Ingredients:
boneless skinless chicken breasts, olive oil, garlic, green onions, bay leaves, onion, dark rum, lime juice, kosher salt, allspice, dried thyme, ground cloves

Directions:
In olive oil, saute onion, garlic, green onion, chilis, spices and herbs for about 7 minutes, until deep golden brown, stirring often.
Stir in salt, rum and lime juice.
Raise the heat, then lower and simmer until all liquid is absorbed.
Let mixture cool, then place chicken in a glass dish and rub marinade all over it.
Cover and let marinate in refrigerator overnight (or at least 4 hours].
Turn chicken halfway through the marinating time.
Grill or bake chicken as desired.
Pretty Dog Gone Easy Jambalaya Jambalaya


Ingredients:
green bell pepper, celery, onion, garlic cloves, Italian-style diced tomatoes, smoked sausage, long grain white rice, dried oregano leaves, paprika, thyme, salt, chicken broth, medium shrimp

Directions:
Preheat oven to 400 degrees.
Mix everything in a 9x13 casserole dish EXCEPT for the shrimp and the peas.
Cover with foil and bake for 55-60 minutes or until the rice is tender and the liquid has been absorbed.
Stir in the shrimp and peas and recover with the foil and let sit for about 10 minutes until the shrimp turn pink.
Enjoy!
Lemon Sago


Ingredients:
sago, lemon juice, lemon rind, sugar, golden syrup, water

Directions:
Combine all ingredients in pan., Stir over low heat till sugar dissolves., bring to boil, reduce heat and simmer uncovered for 20 - 25 minutes., Stir occasionally, Sago should be clear and mixture quite thick., Pour into dish, allow to set.
Sito's Lebanese Cabbage Salad


Ingredients:
red cabbage, white cabbage, tomatoes, mint leaf, olive oil, garlic powder, salt, ground pepper

Directions:
"Combine all ingredients in a large bowl.  Taste and add more lemon juice and seasonings, if desired."
The Original Chocolate Chip Cookie Cake
Category: desserts
By Chris__D

This is a dense cake with milk chocolate chips that makes a great snack. Kids love it.

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, at room temperature
¾ cup white sugar
¾ cup firmly packed brown sugar
4 large eggs
1 teaspoon vanilla
2 cups milk chocolate chips (such as Guittard®)
1 cup chopped pecans  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Stir flour, baking soda, and salt together in a bowl. Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan. Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 9x13-inch cake

Calories: 282.2
Fat: 16.9 g
Saturated fat: 8.2 g
Carbohydrates: 31.1 g
Sugars: 20.7 g
Dietary fiber: 0.8 g
Protein: 3.7 g
Cholesterol: 56 mg
Sodium: 241 mg
Tiny Raspberries Preserved in Lemon Balm Syrup


Ingredients:
water, lemon balm leaves, raspberries, sugar

Directions:
Bring water to a boil and pour over the lemon balm. Let steep 30 minutes.
Meanwhile, spoon berries into one or two canning jars, shaking them to sit closely together but not crushing them. Set aside.
Strain the lemon balm water into a pot, discarding solids. Add the sugar and bring to a boil, stirring to dissolve the sugar.
Reduce heat to a simmer and cook 2 minutes.
Carefully ladle syrup over the berries, leaving 1/2" headspace.
Process in a water bath for 10 minutes.
The Perfect Baked Potato


Ingredients:
russet potatoes, olive oil, canola oil, salt

Directions:
Heat oven to 400 degrees.
Wash potatoes with a stiff  brush and cold running water; dry thoroughly.
Using a standard fork poke a few deep holes all over the potato so that moisture can escape during cooking.
Place in a bowl and massage lightly with oil.
Sprinkle with salt and place potato directly on the rack in middle of oven. or on a tray.
Bake 1 hour up to 1 1/2 hour depending on the size of the potatoes, or until skin feels crisp but flesh beneath feels soft. Potatoes are done if tender when pierced with a fork.
When baked, remove potatoes from the oven. Slit across the top with a sharp knife. Gently pinch (squeeze] in each end of the potato towards the middle (using your thumb and index finger]; it will pop right open. But be careful  there will be some steam.
The inside of the potato will fluff up. Spread your favorite toppings in your potato but avoid overloading it, as you really want to enjoy its delicious taste.; we are happy with just a bit of butter.