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FOR BAKED:
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Scrub baking or sweet potatoes thoroughly with a brush.
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Pat dry.
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For soft skins rub the skins with butter, shortening, margarine or oil --OR--.
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Skip rubbing skins.
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Prick potatoes with a fork.
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Wrap each potato in aluminum.
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Bake in 425 degree oven for 40-60 minutes or in a 350 degree oven for
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70-80 minutes until tender.
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When done, roll each potato gently under your hand.
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Then cut a crisscross in each top with a knife.
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Press in and up on the ends of each potato.
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Add toppings of your choice.
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FOR MICROWAVED:
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Scrub 6-8 ounce baking or sweet potatoes.
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Pat dry (Do not rub with butter, margarine, shortening or oil).
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Prick with a fork.
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Arrange potatoes on a plate in a spoke fashion.
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Microcook, uncovered, on 100% power(high) until tender.
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5-7 minutes for one potato.
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7-9 minutes for two potatoes.
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13-16 minutes for 4 potatoes.
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Rearranging and turning potatoes over once.
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Let stand 5 minutes.
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When done, roll each potato gently under your hand.
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Then cut a crisscross in each top with a knife.
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Press in and up on the ends of each potato.
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Add toppings of your choice.
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FOR GRILLING:
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Scrub baking or sweet potatoes.
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Pat Dry.
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For soft skins rub the skins with butter, shortening, margarine or oil.
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Prick potatoes with a fork.
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Wrap each potato in a 7 inch square of heavy foil.
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Grill potatoes on an uncovered grill directly over medium slow coals for 1 to 2 hours or until tender .
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When done, roll each potato gently under your hand.
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Then cut a crisscross in each top with a knife.
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Press in and up on the ends of each potato.
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Add your choice of toppings.
