Reviewed: Feb. 1, 2007

Perfect!

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Reviewed: Jan. 31, 2007

These were perfect! My husband doesnt even like baked potatos normally, but he ate every bit of this one - skin included. He says I will be making these quite often now. Thanks for the great idea!

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CariMel

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 23, 2007

This recipe indeed makes the perfect baked potato! The skin is so tasty.

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KAFFRINN

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Reviewed: Jan. 23, 2007

I tried this.. but I think I'd rather stick to baking at 350 for 1 hr. And I never need to poke holes. Mine come out perfect just as well- nice and crispy on the outside and perfect on the inside!

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Sue

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Reviewed: Jan. 22, 2007

I have used this recipe before, and given the time it takes, this is the way I like to make my baked potatoes. I use veg. oil to coat instead of olive oil, and sea salt for the salt. Made this for Sunday lunch for my the in-laws paired with fried chicken, a green salad, and a version of Cheddar Bay Biscuits. Very good comfort food, thanks for posting!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jan. 21, 2007

Good recipe, a good standard, but if your potatoes have any kind of size on them, it will take longer than 90 minutes to bake at 300 degrees.

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IMACOOKY1

Cooking Level: Expert

Home Town: Denison, Iowa, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 14, 2007

The baked potatoes turned out nice but I was a little concerned about the amount of salt used. Also, the skin wasn’t as crispy as I would have liked and the inside was a little dry. I will try this again but following the suggestions made by the other reviewers.

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Seren

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Reviewed: Jan. 12, 2007

This was very helpful. Thanks for sending in this recipe.

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tml

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Reviewed: Jan. 8, 2007

This is the best and most perfect recipe.

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Jan. 7, 2007

This is MUCH better than my usual microwave baked potato! I didn't know exactly how to bake a potato in the oven before this. (pathetic, I know :) ) The olive oil and kosher salt are a nice touch. It takes a long time to make, which is the only minus, but it's worth the time.

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JENNIFERLYNNE21

Cooking Level: Intermediate

Home Town: Marlboro, New Jersey, USA

Living In: Manalapan, New Jersey, USA

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Reviewed: Jan. 4, 2007

For those who don't want to use the oven, these bake in the microwave beautifully. After scrubbing the skin clean, I pierce the potatoe, generously rub olive oil or canolla oil and sprinkle kosher salt and/or garlic powder all over the potatoes before placing them into the microwave on a paper towel. Then I cover them with a dry paper towel and on top of that I place a couple of wet paper towels. Bake on high for 10 to 20 minutes depending on size and number of potatoes. Remove top paper towels, sprinkle more salt/garlic if desired,turn potatoes over and cook another 5 to 10 minutes as needed. The skins are always delicious, tender and crispy. I often make twice-baked or stuffed potatoes this way, with a variety of ingredients in the "stuffing".

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SOUPSON

Cooking Level: Expert

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Reviewed: Jan. 4, 2007

Very good, but needs higher temp or longer cooking time. I chose 350 degrees for 90 minutes. The skin was not as crispy as I would have liked.

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nickypro25

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Bethany, Oklahoma, USA

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Reviewed: Jan. 1, 2007

Perfect baked potato everytime! So simple. Thanks!

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SEZZWHO

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Reviewed: Dec. 31, 2006

These were seriously delicious! I don't think I will ever be able to eat a microwaved potato again.

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Ryantrips

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Reviewed: Dec. 28, 2006

This just tasted like a baked potato - Maybe this was just a joke because who does not know how to make a baked potato and how can you make it wrong ???

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Coot226

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 27, 2006

These are the best baked potatoes I've ever eaten! 90 minutes and the potatoes were perfect! My family loved it. Although 90 minutes was quite a stretch but I believe that it makes the potatoes just brilliant. Thanks for such a great recipe!

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Janet T.

Cooking Level: Beginning

Home Town: Hougang, North-East Region, Singapore

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Reviewed: Dec. 27, 2006

This is a never-fail baked potato recipe. We use it every time now!

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PECOLA

Cooking Level: Expert

Home Town: Lake Mary, Florida, USA

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Reviewed: Dec. 27, 2006

Very easy to make! These work well if you go on to make re-baked or stuffed potatoes, which I did. Thanks!

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DAGNYDAGNY

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Reviewed: Dec. 22, 2006

Simply delicious!! Poking holes in the potatoes, adding the olive oil over the skin, and sprinkling some kosher salt on top is definitely the way I'm going to make all our baked potatoes from now on (with all our typical add-ins, not what the recipe calls for)! I always ate the skins before, but not because I thought they tasted good or anything. However, the skins are worth eating with this recipe!! I did change the temperature of the oven to anywhere between 350 to 400 degrees (depending if I'm making something else or what not) and they are always done in about 60 minutes. Definitely worth trying, as I doubt you will be disappointed!! :)

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TAMLVS2COOK

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Reviewed: Dec. 20, 2006

This recipe makes a lovely baked potato with a thicker skin. I did follow other users' advice and cooked at a slightly higher temperature (about 350) for the same amount of time. Honestly, once they're cooked, they'll keep in the oven until your other dishes are ready. It keeps them hot and will finish off any 'firmness' left.

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