Craig Claiborne

Baked Potatoes with Sour Cream and Scallions

Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 large baking potatoes
  • Bacon fat or vegetable oil
  • 6 teaspoon butter

Method

  1. Preheat oven to hot (425°F.).

  2. Scrub and dry the potatoes. Rub the outsides of the potatoes with fat and place them on an oven rack. Bake for