Heat oven or grill to 350 degrees. Put in wrapped potatoes and cook for approximately 2 hours, or until the potato is soft and easily pierced by a knife.

4 lb. Russet potatoes. 2 tbsp. finely chopped dill pickles, plus ¼ c. juice from the jar. 1 1/4 c. sour cream. 1/2 c. mayonnaise. 1 tbsp. ranch seasoning ...

Transfer potatoes to bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking. 4. Stir flour and pepper into potatoes.

In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten.

Scrape the chopped lemon flesh and any juice into the bowl, along with the olive oil, and stir to combine. Season with salt and pepper, and refrigerate the sauce until ready to use. 3 ...

Depending on the size of the potatoes, they'll take between 45 and 60 minutes to bake through. You'll know they're properly cooked when you can easily plunge a sharp knife, skewer, or fork into them.