So, use a fork to stab air vents in russet potatoes. Slather them in cooking oil / vegetable oil. Add spices like ground black pepper, season salt, whatever suits you. Wrap them in foil. Bake on a pan (the oil may leak into the bottom of your stove otherwise). The rest, I’m sure you can figure out.
Cut them lengthwise and dump in butter and sour cream. Delicious.
This is the substance of my recipe note as it appears on disk:
prep: fork ventilation oil spices 425 degrees 63 minutesSo, use a fork to stab air vents in russet potatoes. Slather them in cooking oil / vegetable oil. Add spices like ground black pepper, season salt, whatever suits you. Wrap them in foil. Bake on a pan (the oil may leak into the bottom of your stove otherwise). The rest, I’m sure you can figure out.
Cut them lengthwise and dump in butter and sour cream. Delicious.