Crusty Baked Potatoes
"So good! The Tabasco adds just a little "BAM" to the potatoes! The crust makes a really good potato!"
photo by KellyMae
- Ready In:
- 50mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1⁄4 teaspoon Tabasco sauce
- 4 medium baking potatoes, halved legthwise
directions
- Combine first three ingredients.
- Brush potatoes with mixture.
- Place cut-side down o baking sheet.
- Bake in 375°oven for 45 minutes.
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Reviews
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Yum yum yum yum YUM!!! this is a really good potato recipe! I added alot more tobasco because we love it hot, but the way it turned out was so good! like everyone said, the outside was very crisp while the inside was soft and fluffy, this is a really good way to use a potato! -
Excellent, tasty recipe. I'll be making these again this week and many more. Loved the crunchy, creamy textures with the garlic and Tabasco kick. Thanks for sharing. -
Very good. I added more Habanero Tabasco® sauce because we like things very spicy. After putting them on the cookie sheet I did poke the tops before brushing them with the seasoned butter (as crawfish pie suggested). I'll definitely make these again. -
Wow what a mouth pleaser this was!I should have made more cause we all wanted more!Even those who dont like Tabasco(do those people exsist?)will enjoy this.I think I doubled the Tabasco and the taste was so subtle the kids can even enjoy it!!The outside is nice and crispy and the inside was soft and yummy!!Next time I think I will prick the potatoes with a fork so some of the butter seeps down to the middle!!Wonderful recipe!Thanks for sharing! -
These potatoes certainly did get very crunchy on the bottom, yet soft and tender on the insides. We enjoyed them, but did need to add some salt and pepper as despite the garlic and the Tabasco, there really wasn't as much zip as expected (next time I will add quite a bit more garlic & Tabasco). An easy and different way to make potatoes.
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Tweaks
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Excellent! The garlic and tabasco aren't like you think, it bakes into the potato forming the crust with the oil making the flavor subtle, nothing overpowers the taste of the potato, it only adds. They were beautiful with the deep golden crust. Only change: I used olive oil in place of the butter to reduce the sodium. This is a keeper recipe! Thank you.
RECIPE SUBMITTED BY
BB502
Struthers, Ohio
I am in Northeastern Ohio. Have lived here my entire life.
I am retired.
I was raised at my Grandmother's
side, with an apron and wooden spoon, as my small chef's wardrobe! We spent many happy times, in her kitchen baking and cooking up memories!
My love of the culinary arts has never waned. It seems I still cook and bake, as if I were feeding everyone at Grandma's Boarding House! (although my neighbors are happy about the "goodies" I am constantly sending their way!) I must learn to cook for two...
My kitchen is in my Cape Cod Style home and done in a French Country style, with french blue and pale yellow, accented with
white.
