Wine Baked Potato Recipe -
Wine Baked Potato Recipe

Wine Baked Potato

Recipe by  

"A delicious baked potato that has a wonderful aroma while cooking."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Make several cuts crosswise across the potato, about 1/2 inch apart and not quite all the way through. Place half of an onion slice, and a piece of butter into each cut. Place the potato onto a sheet of aluminum foil, and form a bowl. Pour the cooking wine over the potato, and fold the foil around to seal, turning the ends up like a boat to keep the wine from spilling out.
  3. Place the potato onto a baking sheet, and bake for 50 to 60 minutes, depending on the size of the potato. When done, cut through foil, and top with your favorite potato toppings or just salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2006

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!)

Most Helpful Critical Review
Sep 26, 2008

Sorry, I did not care for this potato recipe. I could only eat 2 or 3 bites.

Jan 31, 2008

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.

Jul 07, 2003

The butter, onion and sherry can be increased or decreased as desired - still great.

Sep 06, 2011

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 ^_^

Sep 22, 2004

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.

Jul 21, 2010

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.

Apr 16, 2007

great!! Loved this. My husband hates potatos but loved this different approach!


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 51.2 g
  • 17%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 380 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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