Recipe by rowdy
"A delicious baked potato that has a wonderful aroma while cooking."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
I think the concept of this recipe is awesome, however I made a few changes as follows. I cut the potatoes as described and stuffed them with onions, but then I drizzled them with olive oil instead of butter. I then drizzled them with a table wine (merlot)and sprinkled them with kosher salt. The wine and olive oil give them such a nice flavor that is cooked in because of the foil (great idea!)
Sorry, I did not care for this potato recipe. I could only eat 2 or 3 bites.
A great recipe! I used olive oil and marsala cooking wine, but I left everything else the same. Next time, I'll definitely add some salt and pepper before I bake them, though.
A few tips on stuffing the potatoes: Cut them about 3/4 of the way through, and slide a thin butter knife into the cuts and turn it slightly sideways so it holds the potato open.
The butter, onion and sherry can be increased or decreased as desired - still great.
This is one of those recipes that makes you exclaim right as you taste it. Was ASTOUNDING!
Like suggestions, I made some changes. I used Christian Brothers California Dry Sherry. I replaced the butter with olive oil. Also added some garlic powder to the oil and drizzle sot sauce in with the wine BEFORE the oil.
Also cut the onions VERY thin. Half moon shaped wedges fit in good going in an upside down U way. So they bend with the shape of the potato. Also, using a butter knife to hold the cuts open worked AMAZING! Glad I read that,
The oil locked in the juice n flavors. The onion broke down to the consistency of the potatoes. I was cooking for someone that hates the texture of onions. They didn't even believe me they were in there since they had the same texture as the potato. The wine just turns it all to an amazing hand mashed texture.
Other wines and different salts could change the taste a bit. So could stuffing in thin garlic slices. but it doesn't NEED improved. Tastes freaking AMAZING ^_^
Really liked the flavor of this. Because I was pressed for time, I put the potatoes in the microwave and then finish them off in the oven after adding the butter, onion and sherry. I actually used marsala instead of cooking sherry.
I've been making these for years, they are great on the grill as well. We put different twist such as Cajun spices, Italian, and Greek seasoning. We do this with yellow crook neck squash too.
great!! Loved this. My husband hates potatos but loved this different approach!
* Percent Daily Values are based on a 2,000 calorie diet.
Wine Baked Potato
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 12
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Amazing bakers with crisp, golden skin and light, fluffy insides.
Watch how to make doubly delicious twice-baked potatoes.
For a perfectly fluffy baked potato, don't skimp on time. It's worth the wait.