Oven Baked Potatoes

Preheat oven to 350 degrees. Scrub potatoes and pierce to allow steam to escape. Bake on oven rack or cookie sheet for 60-75 minutes. (To test for doneness, squeeze with an oven mitt. Potatoes should give easily.)

Favorite toppings are sour cream or butter. Healthy alternatives include salsa, broccoli and low fat cheese, or chili.

Variation: Half Baked potatoes

Cut potatoes in half lengthwise. Sprinkle parmesan cheese on the cut surface and place cut side down on greased or sprayed baking sheet. Bake at 350 degrees for 30 minutes.

Mashed Potatoes

Scrub one 5-1/3 oz. potato for each person. Bring a medium pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. (Test for doneness by piercing with a fork). Drain water and return pot to warm stovetop for a few seconds, shaking pot to remove remaining moisture.

We recommend not peeling potatoes, but if you wish you can easily slip of the skins at this point with a knife. Place potatoes in a large bowl and mash. Popular additions are butter, milk and pepper. Alternative seasonings include minced garlic, sour cream, or buttermilk.

Scrub four potatoes, 5-1/3 oz. potatoes, place into a microwave safe dish and cover with lid or plastic wrap. Do not peel or poke potatoes, and be sure to vent the container. Some microwave containers have venting lids on the cover, or you can cover with plastic wrap and leave slightly open on one side.

Microwave for 8 minutes or until potatoes are done. Use oven mitts to remove dish from microwave, as steam will have built up. Also use mitt to remove top from cooking container. Mash right in the container, adding milk, butter, salt and pepper as desired.

Oven Roasted Potatoes

Allow one 5-1/3 oz. potato per person. Heat oven to 450 degrees. Scrub potatoes and cut into wedges wider than traditional fries (or one inch cubes if you prefer). Coat a baking sheet with cooking spray. Place potatos on cooking sheet and drizzle with one to two tablespoons of olive oil and toss to coat. Sprinkle with salt and pepper. Roast for 30 minutes. Turn and roast for an additional 15 – 30 minutes, until potatoes are crunchy on the outside.

Alternative seasonings include chili powder or parmesan cheese.