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I baked potatoes with some steak last night for my husband's early Father's Day dinner and W.O.W.! My potatoes were huge so they could have gone a teensy bit longer than an hour and a half but they were still so soft and creamy. The skin was fantastic as well! My 2 year old ate most of the skin vs. the potato! Such a great method! I used to think that 400F for an hour would cook a mean potato, but it only dried out the potato. This created such a mass of starchy goodness! I will DEFINITELY use this again!

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annabeack June 18, 2011

This is a perfect way to bake potatoes, and mine came out with a wonderful creamy texture. I do flip the potatoes half way through cooking. I sometimes add grinded peppercorns to the skins in addition to salt.

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sweetz917 June 14, 2011

This worked perfect for me. I used to bake mine at 425 but I like this temperature better -- it cooks more thoroughly. I never put olive oil on tater before but I will from now on. Thanks for this one!

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nemokitty March 03, 2010

This turned out really well! Mine were closer to an hour and a half, but then again, they were larger potatoes. Thanks for sharing!

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iewe February 26, 2010

Just like the recipe name, this is the perfect baked potato. Very simple and delicious. Thanks for sharing! Made for Photo Tag.

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Lainey6605 February 06, 2010

Delicious! Perfect skin too! I hate when I eat a baked potato with tough skin. These were perfect. And the salt on the skin was great. I didn't need to add any while I was eating it! I will never make a baked potato any other way!

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ashleybiro September 26, 2012
How to Bake the Perfect Potato