Crusty Baked Potatoes

NoSpringChicken's Note:

This is my version of the delicious potatoes we get at one of our local restaurants. I do like these crunchy skins! This is traditional with meat loaf at our house.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 1

• 1 medium russet potato
• 3 -4 drops olive oil
• ½ teaspoon coarse salt
• ¼ teaspoon coarse black pepper
• garlic powder
• paprika
• other seasoning (optional)

Directions:

1. Scrub potato and dry well.
2. Pierce potato 8-10 times with the sharp end of knife.
3. Mix dry seasonings in a small sack.
4. Rub potato with oil.
5. Shake with the seasonings in sack until evenly coated.
6. Bake for about an hour or until tender.
7. Do NOT wrap in foil.
8. Serves one.
9. Easy to add more potatoes!
10. P.S. Bake at 400 or 425 degrees to get those crunchy skins. Janice.

Reviews

[riffraff]

I used this recipe as a stepping stone to a killer twice baked potato. I always love the shell of the potato sinch I never use foil to bake. The spices really gave another level of flavor to it. I used Tony Cacher's

[lets.eat]

My family thought this was just okay. The shock factor was that we didn't find the crust with much flavor. If I make this again I would not use coarse sea salt-the salt did not adhere to the potatoes, that was the ingredient that was left behind in the bag. I do love sea salt, though I would use my salt grinder so the salt adheres.

[mydesigirl]

Yum! We have baked potatoes about twice a week and I'm going to ditch my old recipe after trying this one. We loved it!! I used sea salt, fresh cracked black pepper and a garlic/rosemary blend. I cooked for 1 hour at 425* and they were perfect! Thanks so much for posting!