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Classic Baked Potato

June 5, 2015

Mummy and her potatoes

My mummy purchased a little more potatoes than expected on her shopping trip.  We had a bit of a potato frenzy and aside from Shepherd’s pie I was making roast potatoes, baked potatoes, potato soup.  Well… at least we were not hungry.  And grateful I am a good enough cook where it is impossible for me to mess up a potato.

This recipe was taken from Silvana Franco’s The Really Useful Ultimate Student Cookbook (Murdoch Books, 2000).

Ingredients:

1 large potato, a small knob of butter, salt and pepper

Method:

1. Preheat the oven to 200 degrees C.

2. Scrub the potato in clean cold water and pat dry.

3. Pierce the potato a few times with a fork.

4. Place directly on the ove shelf and bake for an hour until soft.

5. Cut open and serve with butter and sprinkle with salt and pepper.

2.

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From → Main Meals, Snacks

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