towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.) 3. Place potatoes on oven rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when squeezed. 4. Slash an X on top of each potato. Then, holding potato with pot holders,squeeze ends so steam can escape and potato puffs up. 5. Add a pat of butter to each; sprinkle with salt, pepper and paprika. Makes 4 servings. Recipe