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Showing 1-7 of 7
on May 20, 2012
on May 10, 2010
Yum! So simple and so good. I used kosher salt and loved how the inside was very moist and the skin was crispy and tasty. Thanks wwltmom for sharing a great side. Made for Cookbook Tag.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 16, 2008
on March 08, 2008
on December 20, 2007
I also do potatoes like this, except I place a generous amount of salt on my baking sheet and set my potato on top of the salt. It helps make the potato cook evenly all the way around, so no hard bottom. I also pierce with fork before baking.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 19, 2007
This makes an outstanding baked spud. I have been making them like this forever but I have never pierced or salted them before. I used Kosher salt and 1 hr was perfect for my 2 smaller russets. Topped with fat free sour cream and some Molly McButter you actually have a healthy baked potato (I used about 1/4 tsp of olive oil on each potato). The interior of the potato remained nicely moist throughout the meal.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Sandra :-)
on November 07, 2007
Serving Size: 1 (140 g)
Servings Per Recipe: 4