Bake these ahead of time. They keep in a baggie in the fridge for a week. I use them for twice baked potatoes, quick mashed potatoes, hashbrowns, potato soup, potato/meat/egg skillet, a baked potato "bar", and on and on. I realized that some people may not know the process. I bake 12-15 at a time to save on time and energy.
Baked Potatoes:
1 or more firm russet potatoes
vegetable oil
Wash the potatoes and pat dry. Pierce on 3 sides with a fork or knife..(this keeps them from exploding). Rub each one sparingly with vegetable oil...(this keeps them tender). Place directly on the center rack of the oven leaving at least 2" of space between each one. Turn the oven on to 350 degrees and bake about 1 hour...depending on the size of the spuds. They're done when a knife slides into them easily. When done, turn off the oven, pull the rack halfway out, and let cool. Use right away, or store in a ziptop bag in the fridge.
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