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Preparation Suggestions for Obtaining the Best Results


Conventional oven: Heat oven to 425º, pierce in several places to allow steam to escape. Place potato on oven rack or baking sheet; bake 45-55 min. or until tender when pierced with a fork.  Baking in foil is not recommended, it results in a steamed potato texture.


Pierce medium potato several times. Place in microwave on paper towel; microwave on high 3 1/2-4 1/2 min, turning potato over once. Remove from oven; let stand 5 min. Increase cooking time with additional potatoes.


Back in conventional oven as above. Cool slightly: cut length-wise in half. Scoop out center of potatoes, leaving 1/2 inch thick shell. Mix potatoes with milk or sour cream, butter (optional), salt and pepper. Spoon potato mixture back into the shells; sprinkle with shredded cheese. Back or microwave until heated through and cheese is melted.


In saucepan, combine potatoes and enough salted water to cover; bring to boil. Reduce heat and cook until tender; drain. (if cooking whole potatoes allow 30-40 min; if cut up allow 20 min). Using potato masher or electric mixer, mash potatoes. Mix in warm milk. butter (optional), salt and pepper.


Traditional fries: peel and cut potatoes into 1/4 inch thick strips; add to bowl of ice water to crisp. Drain and pat dry. In deep-fryer or large heavy saucepan heat 4 inches of oil to 390º.    Place a layer of potato strips in fryer and immerse in hot oil or, if using a saucepan, add a few potato strips at a time. Cook 5 min. or until golden. Drain and season lightly with salt and pepper or garlic season salt.


Add cup potatoes to roasting pan when preparing your favorite roast.

Hash Brown Potatoes

In large non-stick skillet heat butter (or olive oil) over medium heat. Add coarsely shredded potatoes; cover and cook until bottom is golden brown, adjusting heat as necessary. Turn potatoes over carefully; brown opposite side. Season with salt and pepper or your choice of seasoning.