Baked potatoes can be made as a side dish that is easy and cheap. Potatoes provide a great source of vitamin C and fiber as well as potassium, manganese, and potassium. Potatoes can be prepared in many different ways, thanks to their versatility. These are just a few of the many ways you can make baked potatoes. Not all potato recipes require baking, experiment with a few!

Ingredients

• Baking potatoes, 6-8 ounces each — russet and red potatoes, depending upon personal taste
• Sour cream (optional).
• Chives (Optional)
• Olive oil (optional).
• Butter (optional).
• Cheese (optional).
• Dill (optional).

Preparation

1. Rinse potatoes with cold water.
2. If baking in a traditional oven, dry potatoes with a tea towel (or white paper towels) to remove excess moisture.
   3. Remove the eyes from the potatoes.
3. Remove any bruises or other marks, if necessary.
4. Use a fork or a spoon to pierce the potatoes. This allows for quicker, more even cooking.

Method One: Conventional Oven

1. Use olive oil to coat the potatoes. You can place the potatoes on a baking dish or roasting tray. Some prefer to place the potatoes directly on the wire rack.
2. Bake potatoes in the oven at 425°F (218°C) for 45 to 60 minutes. Also, potatoes can be baked at lower temperatures and for more extended periods. This will give potatoes a crisper outside.

Different cooking times can be used. The guidelines are not meant to be used as a rule. You can test the potato’s doneness by using a fork.

3. Add season and garnish as needed. These classic combinations include:

• Sour cream and Chive
• Butter and salt
• Cheese

Method Two: Aluminum Foil

1. Season the potatoes using olive oil, salt, and pepper (optional). If the baked potato is not to be used immediately after cooking, you might consider seasoning it with olive oils, salt, and pepper.
2. Wrap the potatoes with aluminum foil. The aluminum foil conducts heat well, so the time it takes to cook baked potatoes in foil will be shorter. Baked potatoes with crisp skins are possible with an aluminum foil wrapping.
3. Bake potatoes at 425 degrees F (218 degrees C) for 45-60 minutes or 400 degrees F (204 deg. C), for 60 to 70 minutes. Slower baked potatoes can often have a creamier middle.

You should check the doneness of the potato slightly before it is finished cooking. You may want to check the potato for doneness before you think it is finished cooking.

4. If necessary, garnish

Method Three: Microwave

1. Put the potatoes into a microwave-safe bowl and heat on high for 5 min.
2. Stir the potatoes in and continue to microwave for 3 to 5 more minutes.
3. Check potato for doneness. Keep microwaving the potato at minute increments until it becomes fully cooked.
4. If necessary, garnish

Method Four: Slow Cooker

1. Cut potatoes into small pieces, but do not dry them. Adding a little moisture to the potato after cooking will result in a more delicious baked potato.
2. Place in the slow cooker, cover, and cook on low for 6-8 hours or until tender. You can reduce the chance of overcooking by cooking on low heat for longer durations.
3. If necessary, garnish