Red Lobster Salt Crusted Baked Potatoes

Red Lobster Salt Crusted Baked Potatoes created by Burned Toast

This has long been a specialty of mine. These potatoes are versatile. They can be wrapped in foil or left exposed. They can be baked using convection or a regular oven. You might even try the microwave. I added those directions at the end. These potatoes will come out very tender, full of flavor and oh so yummy. You might choose to eat them with nothing but butter on top, as my husband does. These potatoes are even hearty enough to replace meat as your main dish at supper. They will also be pretty enough to serve to company. I have had so many comments that these are identical to the Red Lobster potatoes that I had to try the ones at RL. I agree they are similar, but mine seem more flavorful. I think I put on more salt and end up with a drier, crisper skin.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
  • Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
  • Pour oil onto one small plate and salt onto another.
  • Place an ungreased cookie sheet next to the plates.
  • One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
  • Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
  • Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
  • Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
  • Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
  • Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.
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@Burned Toast
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@Burned Toast
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"This has long been a specialty of mine. These potatoes are versatile. They can be wrapped in foil or left exposed. They can be baked using convection or a regular oven. You might even try the microwave. I added those directions at the end. These potatoes will come out very tender, full of flavor and oh so yummy. You might choose to eat them with nothing but butter on top, as my husband does. These potatoes are even hearty enough to replace meat as your main dish at supper. They will also be pretty enough to serve to company. I have had so many comments that these are identical to the Red Lobster potatoes that I had to try the ones at RL. I agree they are similar, but mine seem more flavorful. I think I put on more salt and end up with a drier, crisper skin."

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  1. Nicole M.
    These potatoes are delicious!!! My family loves this recipe. I make these every time we have steak. I make sure to brush all the salt off before I serve them so we don’t take in all the salt from the skin.
  2. sherry n.
    This may be a fine recipe, but it is not the RL recipe - hence the one star rating.
  3. lazyme
    Red Lobster Salt Crusted Baked Potatoes Created by lazyme
  4. lazyme
    Good potatoes. I've never had these at Red Lobster so don't know how they compare but everyone enjoyed them. We used all of the condiments for serving. Thanks for sharing.
  5. Chef Patience
    I thought these were good, but a little too salty for my taste. Next time I'll just use less salt. I made them in the microwave. DH didn't seem impressed. Oh well.
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