INGREDIENTS

INSTRUCTIONS

How To Select and Bake the Perfect Potato  Did you know that the
average American consumes 125 pounds of  potatoes a year? Maybe if
former Vice President Dan Quayle ate more  potatoes he would have have
told some school children the correct  spelling of the word. Ok, so
what about Idaho's best. Well, potatoes  are a nutritious, low-fat food
that we seem to be eating faster than  we can peel'em or bake'em. Kim
Johnson Gross, a cookbook author gives  us the inside scoop on
preparing a delicious, healthy spud. So this  spud's for you!!!
Selection  Start with the right potatoes. Waxy new potatoes are good
for boiling.  Floury brown potatoes with a tough skin are great for
mashing.  Russets or Idaho are the best for baking. Make sure potatoes
are not  green. Storing And Cleaning Keep potatoes out of plastic!
Place in a  paper bag and store in a dry, dark place. Do not store in
refrigerator. When ready to cook, rub off the dirt with a damp towel
or scrub with a brush. Baking Tips  Pierce skin with a fork. Do not
forget to do this if you plan to  microwave a potato. Rub with
margarine or a small amount of olive  oil, then bake. Immediately open
a hot potato to allow the steam to  escape, which prevents a mushy
potato. Do not wrap in foil: that  holds the steam causing limp, damp
skin.  Gross likes the creative possibilities with stuffed baked
potatoes.  Such fillers Gross suggests are: broccoli, mushrooms,
low-fat  cheeses, non-fat sour cream and margarine, to name just a few!
Be  creative and pick your favorite veggies and load 'em on!  Healthy
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