Baked Potato Baked Microwaved Or Grilled Recipes

Steps:

• Heat greased grill to medium-high heat.
• Pierce potatoes with fork or small sharp knife; rub with oil.
• Microwave potatoes on microwaveable plate on HIGH 8 min. or until tender, turning after 4 min. Transfer from plate to grate of grill.
• Grill 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Split potatoes. Serve topped with remaining ingredients.

Steps:

• Warm up the grill to medium heat.
• Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Steps:

• Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
• Preheat a grill for medium heat.
• Brush the potato tops with olive oil, and season with salt and pepper to taste.
• Cook on prepared grill for 15 to 20 minutes, turning once.

Steps:

• Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
• Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
• Top with remaining cheese and sour cream, and serve.

Steps:

• Preheat a grill to medium heat. Use a paring knife to poke each potato 4 to 6 times. Rub the potatoes with the olive oil, then generously season with salt and pepper.
• Wrap each potato in a 12-by-12-inch piece of heavy-duty aluminum foil, then place on the grill. (If using a charcoal grill, place over the area with coals.) Grill with the lid closed until a paring knife slides easily into each potato, 50 to 60 minutes.
• Remove from the grill and let cool for 5 minutes before unwrapping. Serve with butter, sour cream and chives.

Steps:

• FOR BAKED:.
• ***************.
• Scrub baking or sweet potatoes thoroughly with a brush.
• Pat dry.
• For soft skins rub the skins with butter, shortening, margarine or oil --OR--.
• Skip rubbing skins.
• Prick potatoes with a fork.
• Wrap each potato in aluminum.
• Bake in 425 degree oven for 40-60 minutes or in a 350 degree oven for
• 70-80 minutes until tender.
• When done, roll each potato gently under your hand.
• Then cut a crisscross in each top with a knife.
• Press in and up on the ends of each potato.
• Add toppings of your choice.
• FOR MICROWAVED:.
• *************************.
• Scrub 6-8 ounce baking or sweet potatoes.
• Pat dry (Do not rub with butter, margarine, shortening or oil).
• Prick with a fork.
• Arrange potatoes on a plate in a spoke fashion.
• Microcook, uncovered, on 100% power(high) until tender.
• 5-7 minutes for one potato.
• 7-9 minutes for two potatoes.
• 13-16 minutes for 4 potatoes.
• Rearranging and turning potatoes over once.
• Let stand 5 minutes.
• When done, roll each potato gently under your hand.
• Then cut a crisscross in each top with a knife.
• Press in and up on the ends of each potato.
• Add toppings of your choice.
• FOR GRILLING:.
• *******************.
• Scrub baking or sweet potatoes.
• Pat Dry.
• For soft skins rub the skins with butter, shortening, margarine or oil.
• Prick potatoes with a fork.
• Wrap each potato in a 7 inch square of heavy foil.
• Grill potatoes on an uncovered grill directly over medium slow coals for 1 to 2 hours or until tender .
• When done, roll each potato gently under your hand.
• Then cut a crisscross in each top with a knife.
• Press in and up on the ends of each potato.
• Add your choice of toppings.