Reviewed: Nov. 24, 2009

my husband doesn't like potatoes and he realy enjoyed these. I like butter and sour cream but my hubby liked them plain. I think that part of butter or none is really a matter of opion.

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funmamma

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Reviewed: Nov. 22, 2009

Loved this. I had to reduce the cooking time so I heated the potatoes in the microwave for 4 mins on each side. Make sure you stick them with a fork to make some holes so they don't explode. Then I followed the rest of the recipe, adding pepper to the skin as well and baked for 25 mins. Topped with butter and sour cream. The skin was so cripsy I will make my baked potatoes like this from now on!

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Dom's mommy

Cooking Level: Intermediate

Living In: Mamaroneck, New York, USA

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Reviewed: Aug. 23, 2009

This was "OK." It is what it is... a basic potato. There is nothing complex about it (and no recipe really exists for it). I can't actually believe I am rating a baked potato (haha!)!!! All aside, I liked the subtle garlicky taste, but my fiance didn't even notice it (too bad!). Made two potatoes for the sole purpose of serving (topped) with Zesty Slow Cooker Chicken Barbecue (Zane Peters), melted co-jack cheese and sour cream. Other than that, my only change was to use garlic powder instead of garlic salt (garlic salt PLUS salt was too much IMHO). Oh, and I added my spices with the EVOO in my Zip-lock bag to make prep easier (as if it wasn't already!!!). Thanks for sharing Mama's Cooking 4_3 :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Aug. 2, 2009

I wrapped these in foil, and they were moist, fluffy and delicious...Well worth the baking time...I won't microwave potatoes again! Thanks for this one!

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DEBBIEMAE

Cooking Level: Expert

Living In: Warren, Ohio, USA

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Reviewed: May 12, 2009

I think I would use foil next time. Very dry skin.

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Lesley

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Reviewed: Apr. 8, 2009

The Best! My 8 year old son, never make regular baked potatoes again!

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MAXINEHARRIS

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Reviewed: May 12, 2008

I made these this past weekend. We loved them. Didn't have olive oil so used canola oil, was still wonderful. Thanks for a great recipe. Will be making these again

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tootsietoes

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Mar. 10, 2008

yummy.

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melissa2008

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Reviewed: Mar. 4, 2008

This recipe is a great start, but I make a few additions. After cleaning and poking holes in the potato, by hand, I coat each potato with a generous amount of olive oil, salt, and garlic powder. I bake them for the first 10-15 min at 400 degrees and at 325 for the remainder of the hour, turning them once. They come out crispy on the outside and fluffy on the inside!

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Nuzzi

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Reviewed: Dec. 13, 2007

yummy!

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Jennifer

Cooking Level: Intermediate

Home Town: Northbrook, Illinois, USA

Living In: Carpentersville, Illinois, USA

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Reviewed: Nov. 16, 2007

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!

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gapch1026

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Reviewed: Oct. 25, 2007

These were just okay... I definitely still needed toppings. The skin had a nice flavor, but considering my boyfriend refuses to eat potato skins, it was a bit pointless. Very little garlic flavor was present inside. Probably won't bother making again.

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Sep. 25, 2007

This is a great tasting baked potato. This is hands down the way I will always fix a baked potato in my house!

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Jeannette H.

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Reviewed: Sep. 17, 2007

The potato skins came out very tender and not earthy.

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Dragenflie

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Reviewed: Sep. 4, 2007

These smelled so good while cooking! I used garlic powder instead of the salt and also placed the potatoes on foil to bake. Delicious and thanks, Spookpro!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 10, 2007

Great way to bake potatoes! Loved the way the skin peeled nicely away! The olive oil worked wonders!

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Carrie

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Sumter, South Carolina, USA

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Reviewed: Jul. 9, 2007

Perfect Potato! I never knew how to get the outside of my baked potato flavorful and crispy until now. Because I love garlic so much, I added minced garlic to the oil. It was wonderful! Also, I cooked the potatoes on a pizza pan! They came out perfect!

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Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: Jun. 12, 2007

Pretty good! I used a little seasoning salt in the oil mix! Needed LOTS of butter!

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Heidi

Cooking Level: Expert

Home Town: Gig Harbor, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: May 28, 2007

I thought this was really good. I like the method of rubbing the potato with olive oil and seasonings. The garlic could have been a little stronger, though.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: May 13, 2007

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.

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SUGARSWOOGIE

Cooking Level: Expert

Home Town: Chesapeake, Ohio, USA

Living In: Akron, Ohio, USA

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Garlic Baked Potato

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