Quick Baked Russet Potato At Margaret Garcia Blog Preheat the oven to 450 degrees fahrenheit. wash the potatoes and slice them in half. line a baking sheet with parchment paper. place the potatoes on top and rub them with olive oil, just enough to coat. sprinkle them with kosher salt. turn the potatoes cut side down and prick the tops several times with fork. Remove the potatoes from the oven and let them cool just a bit so you can easily handle them. use a knife to cut open each potato and use a fork to fluff up the insides. top with butter, extra salt, sour cream, cooked bacon, black beans, shredded cheese, or fresh chopped herbs like chives or parsley.
Quick Baked Russet Potato At Margaret Garcia Blog Sidechef everyday. this easy to make soup is perfect for a busy weeknight meal. packed with tender potatoes, carrots, celery, onion, and leftover ham, this filling soup will hit the spot. plus, it's always a bonus when you can use up some ingredients you have on hand in your pantry or fridge. 5. Instructions. preheat oven to 425 °f (218 °c) and lightly spray a baking sheet with cooking spray. in a large bowl, toss together potatoes oil, and seasoning. pour potatoes onto baking sheet in an even layer. bake on the middle rack in the oven for 30 40 minutes or until potatoes are tender. First, preheat the oven to 425° f. line a baking sheet with parchment paper. scrub the potatoes. give the potatoes a good rinse under running water, scrubbing them with a vegetable brush to get rid of any dirt. use a clean kitchen towel to dry the potatoes well and then place them on the parchment lined baking sheet. 1. cut the potatoes in half length wise. then pour a little olive oil, and sprinkle a good amount of salt on a parchment lined baking sheet. 2. coat the cut potato halves with the olive oil and salt, place them on the baking sheet, cut side down. just use your hands to coat the potatoes with oil and salt. it’s easier.
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