- Most Helpful
- Highest Rating
This is truly a wonderful recipe for baked potatoes. All the previous reviews say exactly what I feel too. I will never bake potatoes any other way. I also use olive oil rather than canola, I feel it gives it a bit of extra flavor. Thanks for posting!!!
Oh my God! It works!
After years of stiff, hard baked potatoes, I am happy to say that I have produced restaurant-quality ones, thanks to this recipes. I poked 2 large russets 6 times each, then nuked them for 3 minutes, placed them on a plate and drizzled them with olive oil. Then I sprinkled them with garlic salt and put them in the toaster oven for about 35 minutes. I did the recipe's method of opening the potatoes, and it was like magic (just rip a paper towel in half--one side for each hand--to protect your hands while you are pushing the potato open). Fantastic! I will make these constantly.
These turned out great! Admittedly, I've never attempted baked potatoes in the oven before (always microwaved them...and I knew I was missing out). Anyway, I wanted to have real baked potatoes with our dinner last night, and this is the recipe I (thankfully) chose. Easy to follow method. I did skip the salt and I don't like to bake things directly on the oven rack so I put the potatoes on a foil-lined cookie sheet to bake. Ended up with tender, perfectly baked potatoes. I really enjoyed the tip about splitting them open as well. As others have stated, I'll never bake potatoes any other way again. Thank you!
"Another keeper from Alton Brown's show Good Eats! I don't make baked potatoes any other way now."
Original comment says it all... enjoy!
Read more: http://www.food.com/recipe/best-baked-potato-71933#ixzz1CIFDcW6A
They came out perfectly! I used my toaster oven (since I only cooked two potatoes) and had no problems with temp or time.
Yum! Made these last night with steak and they were soooo good! The salt made the potato. For a faster wake to make it what i did was poked holes in the potatoes then microwave the potatoes (2) for 10 min. then baked them for additional 10 so they were a super fast side!
I really enjoyed this recipe. With the salt crust, I felt like I was eating a potato from a fine dining restaurant.
Loved this recipe! The directions were really good, especially #8 on how to open the potato. I never really opened a potato the right way until now! Thanks for posting, this was great!!
We paired this with steaks and asparagus for our Valentine's Day dinner and it was perfect. I made 6 potatoes and cooked it for 1.15 hours. I used EVOO instead of canola oil and served it with butter, sour cream, and green onions. It was delicious! Thanks for sharing mcb22902!
Great recipe. Very easy and delicious. Thanks!