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Preheat the oven to 400 degrees. Rub potatoes with ½ tablespoon oil and poke several holes on the top with a fork, then sprinkle with coarse salt. Bake potatoes for 40-60 minutes, depending on the size of your spuds. About 10 minutes before potatoes are done, pop the bacon in the oven along with the taters.
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Fried Egg. Fried eggs are a classic topping for a baked potato. You can use an over-easy egg, an over-medium egg, or even sunny-side up eggs. The key to a good fried egg is keeping the whites as firm as possible while still having a runny yolk. To fry your egg, grab a nonstick pan, add cooking oil or butter to the pan and turn it onto medium.
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Directions. --Scrub potatoes under water and dry them off. --Spray or rub potatoes with oil. --Use a metal fork to poke a few holes in each potato. --Put potatoes on a rimmed baking sheet, and bake at 400 degrees for 50-60 minutes, until soft.
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Preheat the oven 425F. Scrub the potatoes, then pierce several times with a fork, rub with olive oil, and sprinkle with salt. Place on a baking sheet and cook for 45-60 minutes, or until the potatoes are fork tender and the skin is crisp. Slice each potato lengthwise and keep warm until serving.
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23. Cinnamon. Needless to say, this one's for the sweet potato lovers. Most of the above baked potato toppings would be just as delicious on a sweet potato. But I don't think cinnamon would be the best option for a regular potato. I like to mix the cinnamon with a bit of sugar and butter so it melts into the flesh. 24.
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Wrap each one tightly in a piece of aluminum foil. Layer the potatoes in a slow cooker, cover, and cook on high for about 4 hours (or on low for 8 hours). They should be fork-tender with an internal temperature of 205°F. Grill: Rub the outside of each potato with oil and then season generously with salt.
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Prepare potatoes. First, preheat your oven to 400°F (205°C). Then, use a fork to poke a few sets of holes in 8 medium, cleaned russet potatoes. Next, drizzle the potatoes with 1 ½ tablespoons of olive oil and sprinkle with salt & pepper to taste. Bake potatoes.
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Dry with a towel, then use a fork to poke holes all over the potato. Using your hands, rub oil over each of the potatoes. Sprinkle with kosher salt and wrap each potato in two layers of foil. Place on grill and let cook for one hour, turning over at the 30 minute mark. Remove from grill and let cool for 10-15 minutes.
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Oven: Preheat your oven to 400°F. Rub the potatoes with olive oil and sprinkle with salt for a crispy, flavorful skin. Place your prepared potatoes on a baking sheet and bake for about 1 hour, or until tender when pierced with a fork, or an instant read thermometer reads 208-211°F. Oven Baked Potatoes.
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Step 1. Prep standard potato toppings. In small bowls, place a variety of ingredients including chopped jalapenos, butter, crispy bacon, shredded cheddar cheese, sour cream, and diced green onions. Step 2. Make Street Corn. In a large skillet, saute the ears of corn in a little olive oil.
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Bake the potatoes: Scrub the potatoes and pierce them all over with a fork. Rub each potato with olive oil. Place the potatoes directly on oven rack (with a tray on rack below to catch any dripping oil). Bake 20 minutes and flip with tongs. Bake additional 25 minutes and check for tenderness with a fork.
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Instant Pot. Wash and scrub the potatoes. Poke a few holes in each potato with a fork. Place all the potatoes in a steamer basket down in the Instant Pot. Add 1 1/2 cups of water to the Instant Pot. Place the lid on the Instant Pot, set the valve to seal, press Manual or Pressure Cook, and set to 8 minutes.
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Simply rub the potatoes with olive oil and salt and place in an air fryer basket at 400°F for 30-40 minutes. Microwave - use a fork to poke holes in each potato, then wrap each potato in a damp paper towel. Place the paper towel-wrapped potatoes in the microwave and microwave on high for 3 minutes. Use an oven mitt to squeeze the potatoes.
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Scrub potatoes; pierce each several times with a fork. In a small bowl, mix butter and garlic. Rub potatoes with butter mixture. Wrap each tightly with a piece of foil. Pour water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low 8-10 hours or until tender. Season and top as desired.
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Step 2 - The bacon and broccoli can be cooked in the oven on sheet pans while the potatoes bake and taken out when they are done. Cook bacon about 20 minutes, flip with tongs halfway through. Drain the bacon on a plate and chop. Toss broccoli with olive oil, salt and pepper and cook about 15 to 20 minutes.
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Bake. To bake the perfect potatoes, preheat your oven to 375 F. Place your prepared potatoes directly on a baking sheet. Bake them in the preheated oven for approximately 45 to 60 minutes, or until they reach the desired level of tenderness inside and the skin becomes crispy.
