Reviewed: Nov. 9, 2008

This is how I make my baked potatos after asking a restaurant how they get their potatos so fluffy inside. They said the salt (I use a course salt) brings out the water in the potato - so it is fluffy. I do sometimes wrap in foil to bake.

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GOLFBHARD

Living In: West Lafayette, Indiana, USA

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Reviewed: Nov. 1, 2008

I was really impressed with this baked potato. I've never been very good at baked potatoes, and these still didn't turn out perfectly, but most of that was probably my fault. I used 2 huge potatoes, and since I didn't have 2+ hours to bake them, I put them in the microwave for 6 minutes, and then baked at 325 for 1 hour 15 minutes. My husband said his was great, but mine was still a little firm in the middle. However, the skin was fantastic, and that was what I was looking for, as I really wanted to duplicate the potatoes my husband and I get at Outback Steakhouse. This was definately the closest I've come to that so far. So thanks for a great recipe, I'll be using it a lot from now on.

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Oct. 4, 2008

I know this is silly, but with all of my cooking and baking experience, I can't bake a potato to save my life! Potatoes are my least favourite vegetable... but my husband is a Brit, and this is obviously a staple for him. He loved this recipe and I even enjoyed it! Thanks!

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MBLASSNIG

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 20, 2008

The title is correct. I used coarse kosher salt and my own fillings, this is the way to bake a potato.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Sep. 16, 2008

These baked potatoes are great! I have made them many times. Sometimes I bake at 400 for one hour to get a very crispy potato skin and I really love that, too!

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mandytphil

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Reviewed: Sep. 13, 2008

The potato was baked well enough, but all of that salt that I rubbed on the skin was disgusting. I'm not sure what the salt rubbing does, but definitely don't use as much salt as the recipe calls for - or even half of that. Use your salt shaker to keep it light.

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Stefanie T

Cooking Level: Beginning

Home Town: Rockford, Michigan, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 2, 2008

These are awesome!I followed suggestions and microwaved for 10 minutes first. Another suggestion was to put oil in baggie and shake potato in it. Then roll potato on plate with kosher salt. This worked out nicely. I also ended up baking for about 1.25 hours and they came out nice and tender.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Aug. 29, 2008

Made absolutely perfect baked potatoes. I didn't alter the recipe at all. Wonderful!

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Jen G.

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Reviewed: Aug. 28, 2008

I followed a previous poster's advice and microwaved the potatoes for five minutes, then baked them at 350 for 45 minutes. I roasted a head of garlic while the potatoes were baking. Then I smashed the roasted garlic cloves and spread them on the potatoes in place of butter. It was the best baked potato I'd ever had!

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Winnie

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Aug. 21, 2008

My first time making baked potatoes. They were excellent! My family loved them.

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Rachel

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Reviewed: Aug. 11, 2008

Thank you for reminding me that potatoes in the oven really are much better than in the microwave. I put them in the microwave for 5 minutes so I could cut down on my oven time. Baked at 350 for 45 minutes. Excellent, light and fluffy!

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Laurie

Cooking Level: Intermediate

Home Town: Bartlett, Illinois, USA

Living In: Palm Harbor, Florida, USA

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Reviewed: Jul. 26, 2008

This is a wonderful and simple way to bake "perfect" potato's--takes a little extra time, but well worth it!

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Laura

Cooking Level: Expert

Living In: Saint Charles, Missouri, USA

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Reviewed: Jul. 18, 2008

This really is the perfect baked potato every time. I had forgotten how good a potato that is actually baked, instead of microwaved, can be! After coating with olive oil, I like to sprinkle a generous amount of Jane's Krazy Mixed-Up Salt. Perfect!

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Holly

Cooking Level: Expert

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Reviewed: Jun. 30, 2008

These potatoes were so fluffy and delicious. I followed other user’s suggestions. I scrubbed them and poked them with a fork. Then I cooked them in the microwave for 5 minutes. I added evoo and salt in a baggy and rolled the potatoes in the baggy. I then wrapped them with aluminum foil and cooked them in the oven for 45mins., turning them over half way though. They were just so good.

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DANIELLE

Cooking Level: Intermediate

Living In: Luling, Louisiana, USA

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Reviewed: Jun. 24, 2008

wow this potato really was perfect. It tasted like the potatoes at outback. I always seem to dry out my potatoes when i make them any other way. The potato skin was delicious too. from now on, this is how i will make baked poatotes...thanks!!

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tlrose76

Cooking Level: Beginning

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Reviewed: Jun. 24, 2008

Okay, beginner cook here... First time making a baked potato, ever, and they turned out great! I follow the recipe exactly and presto, perfect baked potatos! Will be making these again for sure!

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zanner81

Cooking Level: Beginning

Living In: Stafford, Virginia, USA

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Reviewed: Jun. 21, 2008

This is bad to say, but I've NEVER been able to make a good baked potato. They'd usually turn out undercooked, or dried out. This recipe was simple and the results were great.

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T. Smiley

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Reviewed: Jun. 20, 2008

Very good recipe.

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Jun. 14, 2008

I make these all the time. Feel free to top with any or all of your favorites. Thanks for posting it. Skin comes out fabulous.

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Paula

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Reviewed: Jun. 14, 2008

I took a suggestion from another reviewer and microwaved the potato for 5 minutes. I then rubbed the oil on with a paper towel to lesson the mess and rubbed the salt on. I skipped the cheddar and loaded it with salt, pepper, lots of butter, sour cream, and chives. It was wonderful, I will use this if I am not cooking on the grill from now on!

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