Community Pick
Crispy Baked Potatoes

photo by Foodie Supreme



- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 2 medium baking potatoes (6 - 8 oz. each)
- 2 tablespoons of melted butter
- 1⁄4 teaspoon garlic salt or 1/4 teaspoon seasoning salt
- 1⁄8 teaspoon pepper
- sour cream, as topping (optional)
- chives, as topping (optional)
directions
- Scrub potatoes thoroughly with a vegetable brush.
- Cut potatoes in half lengthwise.
- In an 11" x 7" x 1 1/2" or 9" x 9" x 2" baking pan, combine melted butter, garlic or seasoned salt, and pepper.
- Place potatoes, cut side down, in butter mixture.
- Bake in a 450°F oven for 25 to 30 minutes or until tender and cut sides of potatoes are browned and crispy.
- Lift out with a spatula.
- If desired, serve with sour cream and/or chives.
- Enjoy!
Reviews
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This recipe gets an A+ for ease, and the method. The potatoes didn't turn out dry, which I love, because baked potatoes usually come out dry for me. I'd probably add extra seasoning (more garlic powder and paprika for sure, but maybe salt as well), but I'll be saving this recipe to make when I need a fast, simple, and tasty side dish. Thanks!
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I was never really fond of baked potatoes, but this recipe is now one of my favorite ways to cook potatoes if not my new favorite. The outside is crispy, the inside is soft and creamy, reminiscent of good mashed potatoes. I did cook a little longer (maybe 10 ish minutes?), and I added Italian seasoning before cooking. They were heavenly even without toppings!
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In an effort to use up a few left over baked potatoes (I did five pounds at once in the crock pot), I came across your recipe and decided to give it a try! Since my potatoes were already done, I melted the butter, garlic salt and pepper in a nonstick skillet on the stove top, then sliced my potatoes in half placing them in the skillet cut side down. Used a bbq brush to baste the outside of the potatoes once in the beginning then just let them sit in the skillet on medium-low while I grilled tequila lime chicken outside. The result was fantastic! They had the crispiness and flavor I was looking for and were heated all the way through without having to wait for them to actually bake. I served them as suggested with sour cream and chives (our favorite way). I will definitely do this again with more already-baked potatoes!
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Tweaks
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What a crazy-easy, delicious recipe! Once again, I had guests over and needed something fast and simple. This fit the bill perfectly! I didn't remember to pick up the chives and sour cream, so we ate them "plain" (although I can't say honestly say that because they were anything BUT plain!"). My guests raved. I halved small red new potatoes instead of medium potatoes.
RECIPE SUBMITTED BY
Pianolady
United States