Categories: Vegetables 
      Yield: 1 servings 
  
      4 lg Potatos                                  -pepper 
           -butter or margarine                     -paprika 
           -salt                               1    Preheat oven to 425Ü F. 
  
  2. Scrub potatoes well under cold running water. Dry thoroughly with paper 
  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 From: McCall's, April 1982 Joan Johnson 
   
  Converted by MMCONV vers. 1.20