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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

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riffraff July 07, 2003

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.

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lets.eat June 21, 2010

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!

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mydesigirl June 13, 2010

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.

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JackieOhNo! May 31, 2010

These were excellent! I baked for exactly one hour at 425 and they came out perfect! I turned the potatoes after 30 minutes to make sure the bottom didn't burn. This replaces our old way of fixing potatoes! Thanks for posting!

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Lacy S. April 15, 2010

I absolutely love restaurant Baked Potatoes because of the crisp skin. This recipe is perfect for those results! I made a "fake out outback steakhouse meal" at home and will use this recipe for steak night every time. I never thought about not using foil before and usually zapped them in the microwave for a bit then wrap in foil thinking that was how to do it...WRONG! I am so glad I came across this recipe and the seasonings were perfect!

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Loveydose March 11, 2010

Am shocked I have never rated this! Fantastic result! I use the plastic bag someone else mentioned to get the spices all over them. Thanks for sharing!

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bzsoccermom February 13, 2010

I will make potatoes this way always. Thanks

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JJarmer September 28, 2009

Wonderful potatoes! Mine did take quite a bit longer to cook, as my husband got the potatoes from costco that are the size of footballs... (hike!) I LOVE the crisp, spicy skins on these. I added some onion powder and didn't really measure the other spices. While even this wonderful recipe didn't get my husband to eat the skin on his baked potato this is the way I'll be cooking these babies from now on!

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Queen Roachie September 11, 2009

Tasty stuff!

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hannahs dad September 08, 2009
Crusty Baked Potatoes