Wash and scrub the potatoes. If they are extra large, they can be cut in half. Dry them and rub them well in oil or butter, and slit the top skin with a sharp knife for about 1/2 inch-just enough to let the steam escape as the potato cooks. Bake in a 375F oven until soft when pierced with a sharp fork. This will take from 30 minutes to an hour, depending on the size of the potatoes.
When they are done, remove them from the oven, split open the tops and add a good-sized lump of butter to each one. Season to taste with salt and freshly ground black pepper and serve with additional butter, salt and pepper.
Wine Pairing(s)
Far Niente Cabernet Sauvignon
Joseph Phelps Le Mistral
Wildhurst Reserve Cabernet Sauvignon
Panarroz Jumilla
Roda Cirsion
Valpiculata 'Puertas Novas' Crianza
Domaine Wachau 'Achleiten' Gruner Veltliner
Numantia Tinta de Toro
Fetzer 'Barrel Select' Merlot
Peacock Cabernet Sauvignon
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