"Almost eliminates the need for butter and sour cream. Very flavorful, crispy on the outside, soft on the inside. Big family favorite." — Mama's Cooking 4_3
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baking potatoes, scrubbed
garlic salt, or to taste
salt and pepper to taste
I loved baking the potato this way. But I did pierce the potato several times and then brush on the oil with the garlic powder and salt mixed in, I think the flavor went inside that way instead of just staying on the skin. I also baked them on foil and on a baking sheet to eliminate the drips and make it easier to handle. The extra potatoes I baked made great cubed and fried leftovers!
This was okay for me. The potatoe was fluffy and good, but i still needed butter and sour cream. Plus, my favorite part is eating the skin when I'm done, and the seasoning made the skin way too salty. I'm not too excited to make it this way again.
I haven't done this in years, as I'm so used to doing them on the grill anymore - my husband really wanted that "old school" way of a baked potato from the oven tonight so I thought I'd indulge him. These are delicious - "crispy on the outside and soft on the inside". I didn't bother with the whole "bag thing" I just used my fingers to rub the potatoes with oil and used garlic powder and a bit of kosher salt. I pierced the potatoes a couple of times with a fork and wrapped them in foil - you really don't want a mess in your oven. These were soooo good -all that was needed was a little butter, salt, & pepper. Great classic recipe!
I’ve baked many a potato but until now I’ve never oiled the skin first. Seasoning the outside with salt and pepper was something I’ve never done before either. As Hubs put it, this was a wonderful treatment of a baked potato. If you’re thinking it spices it up, it doesn’t. But it makes the peel of the potato deliciously flavorful and even kind of crispy. Don’t wrap your potatoes in foil before baking. And DO rub them with oil as in this recipe. A medium-sized potato (I pricked it with a fork a few times) was perfectly baked in one hour at 375 degrees. A baked potato never tasted so good.
I liked the skin on this potato. But The outside was a bit drier than I would have liked. I still felt the inside needed a little butter but the potato was nice and soft. I think if I were to do these again I would try maybe doing as directed but them wrapping in foil. Then when the potatoes are done you could unwrap cut in half and drizzle any remaining olive oil and seasonings left over in the foil packet over the top. Yum! Great starting point for flavorful baked potatoes though!
verry good. I did this with my cubed potatoes then roasted them in the oven...my whole family loved them...Thanks
I made these potatoes for dinner today to go with the Easy Yet Romantic Filet Mignon (also found on allrecipes.com). I usually in a hurry so I just microwave my potatoes but the skins are never crisp or all that appetizing so I wanted to give this recipe a try. I baked my potatoes a little slower at 300 degrees for two hours or so. I didn’t measure anything. I just oiled the potatoes and then sprinkled the seasonings on to my preference. They turned out very well. We topped them with butter, sour cream and pepper. There was nothing left on our plates and my husband usually isn’t a potato skin eater. Thanks for a recipe I will use again and again.
awesome-used sweet potatos instead and came out fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Baked Potato
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 63
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