Crusty Baked Potatoes

READY IN: 1hr 5mins
Bergy
Recipe by NoSpringChicken

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.

Top Review by JackieOhNo

I have made these several times now, and I recommend baking at 425 for 1 hour. I do use rather large russet or Idaho potatoes. The skins are crisp and tasty, and no one leaves a bit of the potato uneaten! I have been told by a dinner guest that this was the best potato he had ever had! You can't do better than that. Thanks for sharing this.

Ingredients Nutrition

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.

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