After scrubbing and poking a few holes, I rub potatos with olive oil (or veg or peanut) and some kosher salt before baking. The skin gets crunchy and salty. When I serve these, no one leaves any potato skin on their plate!
This is, of course, the correct (and perfect) way to bake a potato! If you use foil, then you are making a "steamed" potato. I usually use large potatoes, so cook them closer to an hour. I'll have to try the oil and salt method other reviewers have tried. This is the only way to make a real baked potato!
Thank you very easy.
Simple and good. Thanks kiwidutch. Made for All You Can Cook Buffet special.
This certainly is easy! I used baking potatoes but didn't find the skins that crispy. They were still very good- nice and soft on the inside. Thanks for a super easy way to cook jacket potatoes!
This is always how my Mom made them. Easy and simple - the only way I will do baked potatoes now. Thanks!!
This is how my mother bakes potatoes...I didn't know until coming to this site people wrapped potatoes in foil at home too! Thought that was just fancy restaurant stuff. Love baked potatoes both ways!
Easy simple great baked potatoes. I haven't had one wrapped in foil for years, maybe I'll try it just to see.
I normally do not use foil to bake my potatoes, but I have always rubbed them lightly with cooking oil before baking. I think it was my ex-mother-in-law that advised me to do this, instead of using foil like my mom always did! So I knew this recipe was a winner even before trying it. Without the oil, the skins were crunchier...for my younger guests, I'll probably still oil the skins...that way they don't mind eating them, after all, that is the most nutritious part! But I enjoyed the crunch of the non-oiled skin. Loved the recipe. Made for Everyday is a Holiday tag!
SO incredibly easy and SO delicious. This recipe is a MUST TRY for everyone who likes potatoes - and who doesn't? As my filling, I added 3 cloves of minced garlic and 1/2 cup of thinly sliced mushrooms that had just been softened in butter in a small non-stick pan. I added a rosemary and sage blend I've been using in a lot of recipes (it also has some salt in it) and after distributing this mixture between the four potatoes, I topped each with a generous dollop of Greek yoghurt, which is so wonderfully creamy that I frequently use it instead of sour cream. Thanks so much for sharing this recipe, kiwidutch. I shall be making it often. When isn't life hectic enough for such recipes to be invaluable? Made for PRMR.