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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Reviewed: May 9, 2007

Now my favorite part of a Baked Potato is the skin. Thanks!

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Jessica Lynn

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2007

Great recipe! The potatoes turned out delicious.

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Angela

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Apr. 20, 2007

These were absolutely delicious! I used coarse kosher salt and everyone loved them with the steaks I served. Thanks!

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Sharon

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Reviewed: Apr. 11, 2007

Try XL tatters baked at 350 for 1hr and 15 mins. :)

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SLASHY

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Reviewed: Apr. 3, 2007

Although I liked the olive oil/salt rub, these potatoes didn't turn out as crisp on the outside as I would have liked. I followed the recipe exactly and my potatoes were a medium size... so I'm unsure why mine weren't very crisp.

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Angela E.

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Hugo, Minnesota, USA

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Reviewed: Mar. 11, 2007

I followed the directions exactly and it came out perfect!

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sneaks25

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Reviewed: Mar. 8, 2007

Really easy, and they came out perfect!!!.

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griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Mar. 1, 2007

Absolutely perfect baked potato. The skin is slightly crisped and full of flavor!

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Joseph McClellan

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 26, 2007

Good recipe, potatoes came out great. I set out a bunch of toppings and did "make your own" potatoes.

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Laura Green

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Reviewed: Feb. 22, 2007

perfect!

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Jean

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Reviewed: Feb. 19, 2007

So simple, so yummy. Use course sea salt, if you can. Top with your favorite toppings. We like to really load it up with crumbled bacon (or shredded crab meat), sour cream, chives, cheddar cheese, etc.

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Carol Hammond

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Williamsburg, Kentucky, USA

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Reviewed: Feb. 19, 2007

Perfect, soft, moist baked potato. Everyone loves these! Great at 300 degrees so i could warm up my pre-cooked bbq ribs i bought at the same time and temp! i put them on a pan w/ foil so i didn't drip any olive oil in the stove.

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lmccloud

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Reviewed: Feb. 19, 2007

Agree with other reviewers that 300 degrees is not enough. I only wanted to make one so I stuck my potato in the toaster oven at 360 degrees for an hour and half and it came out perfect. It was a small potato as well so for bigger potatoes I recommend turning it up to 400 for an hour and a half.

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Cupcake

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

This is an excellent way to bake a potato. The flesh inside was SO tender! I normally baked mine rubbed with olive oil and kosher salt but not at this low temp or for this long. My skin was crisp, not overly though and like I said the insides were oh, so good! I love the tip somegave many reviews ago about putting the potato into a plastic bag and then the oil and coating it that way, great idea thank you!! I did cook mine at 325° as I was also slow roasting some plum tomatoes at the same time. Thanks again!

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LauraF

Cooking Level: Expert

Home Town: Simi Valley, California, USA

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Reviewed: Feb. 15, 2007

I was very disappointed with this recipe. I usually bake my potatoes at about 425 degrees for 45-60 minutes or so, and get a nicely crispy skin and fluffy insides. From all the kudos given this recipe I thought it might be an improvement. I followed the recipe as written, but left it in the oven an extra 15 minutes because the potatoes were bigger. I found that the skin was soft instead of crispy. I cannot see adding extra calories with the oil and extra salt, to a recipe that isn't as good as I usually make. Sorry!

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