Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Start oven at moderate (350 to 275 degrees F.).
To bake potatoes perfectly, scrub well. Rinse. Drain. Rub skin with
oil or fat. Bake in preheated oven over 1 hour or longer. Potatoes are done
when they pierce easily with a fork or feel soft when squeezed gently.
To squeeze them protect fingers with folded towel.
Long, slow baking helps give potatoes dry, mealy texture.
As soon as potatoes are done, slash the skin of each with sharp knife
in an X, then gently squeeze each potato to free steam. Add butter or
margerine, a little salt, pepper and paprika. Serve hot, 1 potato
as a serving.
Stuffings and flavorings: Sprinkle cut, seasoned potato with finely cut
fresh parsley, chives or water cress. or spoon tbsp of sour cream
into each potato. Or add a few finely cut scallions. Or add grated
Parmesan or other cheese and place potatoes under broiling heat 2
minutes. Or crumble crisp bacon into each opened potato.
Stuffed Baked Potatoes: Cut slice from top of freshly baked potato;
scoop out insides. Mash. Add hot milk, butter and seasonings. Beat.
Heap into potato shells. Sprinkle with grated cheese. Brown 2 or 3
minutes under brolier heat.