4 Russet Potatoes (medium, 5″ in length – roughly 12 oz. each)
Scrub medium-sized Russet baking potatoes thoroughly and dry using paper towels. Prick each potato’s skin in several places using the point of a Spud Spike and insert a Spud Spike deep into one end of each potato. For maximum effectiveness, the point of the nail needs to completely penetrate through the potato so an equal length of nail extends on both ends of the potato. Place directly onto the oven rack and bake at 425°F until done (approximately 40 minutes). Use a toothpick to test each potato. If you can easily pierce the potato to the Spud Spike with the toothpick, the potato is done.
For a change of pace, bake sweet potatoes in the same way. Serve with butter and a little brown sugar or maple syrup.
Per medium potato: 342 calories, 0 grams fat, 79 grams carbohydrate, 6 grams fiber, 7 grams protein. Vitamin C 79%, Calcium 2%, Iron 7%.
As long as you’re baking potatoes, bake a few extra for use in potato salad or soups or for breakfast.