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Fried Egg. Fried eggs are a classic topping for a baked potato. You can use an over-easy egg, an over-medium egg, or even sunny-side up eggs. The key to a good fried egg is keeping the whites as firm as possible while still having a runny yolk. To fry your egg, grab a nonstick pan, add cooking oil or butter to the pan and turn it onto medium.
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Prepare potatoes. First, preheat your oven to 400°F (205°C). Then, use a fork to poke a few sets of holes in 8 medium, cleaned russet potatoes. Next, drizzle the potatoes with 1 ½ tablespoons of olive oil and sprinkle with salt & pepper to taste. Bake potatoes.
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Scrub the potatoes under cold running water to remove all debris. Pat dry with a paper towel, then poke a few holes in the potatoes using a fork to release air while they bake and avoid cracking.
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Bake the potatoes: Scrub the potatoes and pierce them all over with a fork. Rub each potato with olive oil. Place the potatoes directly on oven rack (with a tray on rack below to catch any dripping oil). Bake 20 minutes and flip with tongs. Bake additional 25 minutes and check for tenderness with a fork.
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Directions. Scrub potatoes; pierce each several times with a fork. In a small bowl, mix butter and garlic. Rub potatoes with butter mixture. Wrap each tightly with a piece of foil. Pour water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low 8-10 hours or until tender. Season and top as desired.
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Instant Pot. Wash and scrub the potatoes. Poke a few holes in each potato with a fork. Place all the potatoes in a steamer basket down in the Instant Pot. Add 1 1/2 cups of water to the Instant Pot. Place the lid on the Instant Pot, set the valve to seal, press Manual or Pressure Cook, and set to 8 minutes.
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Split each potato lengthwise with a knife. Use a kitchen towel to carefully push the two ends of the potato towards each other, exposing and fluffing the flesh. Place a piece of butter on each potato. Season the potatoes with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add toppings as desired.
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Steam for 2-3 minutes, until fork tender. Carefully drain off the water and set aside. Microwave: In a medium-sized, microwave-safe bowl, add 1-2 inches of water and the broccoli, cover with a napkin or plate. Microwave on high for about 2-3 minutes, or until fork tender. Carefully drain off the water and set aside.
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Prepare the Potatoes: Oven Baked. Preheat the oven 425F. Scrub the potatoes, then pierce several times with a fork, rub with olive oil, and sprinkle with salt. Place on a baking sheet and cook for 45-60 minutes, or until the potatoes are fork tender and the skin is crisp. Slice each potato lengthwise and keep warm until serving.
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Preheat your oven and make sure it reaches optimum heat, then pierce the potato skin with a fork or knife. Just a small cut will prevent the skin from splitting when baking and release the steam. Place potatoes on the middle rack and bake. It takes between 45 minutes to an hour to cook potatoes depending on the size.
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Step 3 - Load the Potatoes and Cook. Place rack in roaster. Stack potatoes on the rack, taking care that potatoes do not touch sides of roaster. You should be able to fit approximately 16 - 20 potatoes in 2 layers in an 18 quart roaster oven. Bake potatoes in the roaster for 1.5 to 2 hours, until soft.
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Dry with a towel, then use a fork to poke holes all over the potato. Using your hands, rub oil over each of the potatoes. Sprinkle with kosher salt and wrap each potato in two layers of foil. Place on grill and let cook for one hour, turning over at the 30 minute mark. Remove from grill and let cool for 10-15 minutes.
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Instructions. Wash potatoes, poke holes with a fork, drizzle with olive oil, then add a few shakes of Koshor salt and freshly ground pepper. Bake potatoes in the oven at 400°F for 45 minutes - 1 hour or cook in the slow cooker on low for 4 to 6 hours. Warm precooked pork OR cook and shred pulled pork.
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To create the perfect baked potato, start by preheating the oven to 400 degrees F. While the oven is warming, give your potatoes a good scrubbing under the kitchen faucet, shake off the excess water, sprinkle with some coarse sea salt and wrap each potato individually in aluminum foil.
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Instructions. Preheat the oven to 400°F (200°C). Wash and dry the potatoes. Poke each potato several times with a fork. Rub each potato with olive oil and sprinkle with salt and pepper. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
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Wrap each one tightly in a piece of aluminum foil. Layer the potatoes in a slow cooker, cover, and cook on high for about 4 hours (or on low for 8 hours). They should be fork-tender with an internal temperature of 205°F. Grill: Rub the outside of each potato with oil and then season generously with salt.
