Reviewed: Sep. 21, 2007

This is the only way I will cook bake potatoes again. Outside of potatoe was so crisp and good. I did as another suggested and cook for 5 min in the microwave first and then followed recipe. Really great

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Ms. Y A

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Reviewed: Sep. 20, 2007

This is such a simple,GOOD recipe! I like garlic so I used garlic salt instead of reg salt. I have gotten rave reviews from the family over what is usually a bland, boring side dish.

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Chef Louie

Cooking Level: Expert

Living In: Sagamore Hills, Ohio, USA

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Reviewed: Sep. 19, 2007

I am a huge lover a baked potatoe skin! And these are perfect! As the others have said I highly recommend you microwave them for 10 min and then preheat your oven at 400 and bake for 45ish mnutes! The skin is perfect. Thanks!

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sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: Sep. 17, 2007

I had these in the oven for 1 hour, but I guess they needed to cook longer. I ended up putting them in the microwave to be cooked all the way through. I don't know how I screwed this up but I did. Taste was still good.

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Ang

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Oxnard, California, USA

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Reviewed: Sep. 15, 2007

wonderful!

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OBooker

Cooking Level: Intermediate

Living In: Wyandotte, Michigan, USA

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Reviewed: Sep. 3, 2007

I accidentally left the potatoes in the oven for two hours at 350F, and they were still melt in your mouth delicious!

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maplebook

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Reviewed: Sep. 3, 2007

The name of this recipe says it all. I will always make my bake potatoes this way. We used about 6 very large baking potatoes and the baking time did increase some. The slightly crisp, salty potato skin was delicious!

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seanclaudia

Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA

Living In: Haslet, Texas, USA

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Reviewed: Aug. 18, 2007

Very, very good! Who needs foil! Will make again & again. Thanks.

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CORRIE123

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 11, 2007

I made baked potatoes following this recipe with a couple modifications that another reviewer had shared. After cleaning them I put them in the microwave for 10 minutes total (I flipped them half way through), and then baked them for 40 minutes in a oven that had been preheated to 400 degrees. These were delicious, I will definitely be making these again.

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Jacqui

Cooking Level: Expert

Home Town: Hollidaysburg, Pennsylvania, USA

Living In: West Springfield, Massachusetts, USA

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Reviewed: Aug. 4, 2007

I really liked this recipe with my modifications. It's the only way I will bake potatoes from now on. After washing, drying and piercing potatoes, I microwaved them for 5 min. each side. Then I put the oil and salt on and threw them in a preheated 400 degree oven for about 40 minutes. Absolutely perfect crunchy skin and soft insides.

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Sara B.

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Aug. 1, 2007

very good, I did change a few things. I filled a dish with 1/4 cup oil (for 4 potatoes) and 1/4 tsp pepper, salt and galic powder. Rolled potatoes in oil and placed on oven rack. Baked for 90 minutes at 300

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072705r

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Reviewed: Jul. 26, 2007

This makes the perfect baked potato. So soft and fluffy, and I love the slighty crispy, salty skin. Sooo good!

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SpicyCurry

Home Town: Stanwood, Washington, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 22, 2007

It's excellent I put the temp at 400 degrees

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jessie

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Reviewed: Jul. 18, 2007

I used this baked potato recipe (well, the beginning of it) for making my baked potato soup. Crisping the skin made it easier to peel them later, and then my husband got to eat the skins. So everyone was happy, and nothing went to waste!

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Megan

Cooking Level: Intermediate

Home Town: Tracy, California, USA

Living In: Manteca, California, USA

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Reviewed: Jul. 17, 2007

At the suggestion of other reviewers, I baked my medium/large potatoes directly on the rack at 400 degrees for one hour, with a drip pan placed underneath. The inside of the potato was tasty, but I prefer a crispier skin. But overall, it was good!

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ChaChaKABOOM

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Reviewed: May 28, 2007

I also tried this.. few changes.. I marinated the potatoes in a bad of little oil the night before.. used table salt nto sea salt.. and also baked it instead for 2 hours and 350.. the last 10 minutes at 400 to get the skin crisp.. also used only 3 medium potatoes,.... and did the " treat" at the end which was sooo worth it..

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Hot STuff

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Reviewed: May 14, 2007

These were so scrumptious! Had to cook them a bit longer though!

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Shannon F

Cooking Level: Intermediate

Home Town: Schuylerville, New York, USA

Living In: Greenwich, New York, USA

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Reviewed: May 13, 2007

I was skeptical about whether a 90 minute baking time was really going to create a better tasting potato. Potatoes only take a matter of minutes to cook in a microwave oven after all. After tasting this baked potato however, I am convinced. It is so fluffy and delicious; it is the crowning accompaniment to a grilled steak. I don’t know if it is the slow baking, or the use of olive oil and salt in the rub, but I have now added this to my “short-list” of best recipes!

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Smokin Mike

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: May 11, 2007

To cut down on the mess, put the potato in a freezer bag and oil it that way. Then place oiled potatoes on a cookie sheet and lightly sprinkle Kosher or Sea salt all over it. The salt and oil add a nice texture and flavor to the skin, why the inside stays light and fluffy. Top with your favorite combination.

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MAGGIE MCGUIRE

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Reviewed: May 11, 2007

I don't understand how a little olive oil and salt can produce such a light, fluffy inside, but it works! The bst baked potato I've ever eaten!

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MOONTOAST

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Perfect Baked Potato

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