Savory Baked Potatoes

"This is sort of a gourmet version of the baked potato but it's quite an easy process. You end up with a potato skin so delectable that you feel compelled to eat it (which is where lots of the vitamins are.) I like to use baking-sized Russets for this recipe but you can use whatever you have. If you're baking smaller potatoes, just cut back on the time a bit. It's important that all the potatoes be about the same size to insure uniform doneness. Also, I use extra virgin olive oil because it comes from the first pressing and it's pure, not extracted by the use of chemicals as in the case of cheaper olive oils."
photo by lazyme photo by lazyme
photo by lazyme
photo by Breezytoo photo by Breezytoo
Ready In:
1hr 10mins
4 baked potatoes




  • Preheat the oven to 400-degrees F.
  • Scrub and dry the potatoes.
  • Use a fork to poke each potato a half dozen places about 1/2" deep -- this will prevent them from blowing up in the oven which can happen sometimes!
  • Rub each potato all over with olive oil and lay them out on a baking pan. Then sprinkle the kosher salt over them and rub it all over each potato. Not all of it will cling to the potato but that's okay.
  • Bake the potatoes on the baking pan on the lower-middle oven rack for one hour and then check one for tenderness by inserting a sharp knife into the center. It should insert very easily and smooth. If you hit a solid center, give them 10 more minutes and check them again.
  • After the potatoes come out of the oven, you can brush off as much of the salt as you wish (I leave it on and that way I don't have to salt my potato.).
  • Top the potatoes with any or all of the following condiments unless you prefer it vegetarian-style: crisp and crumbled bacon, butter, sour cream and chives, sharp cheddar cheese. (Vegetarians may want to sprinkle on a little Mrs. Dash garlic blend seasoning.).

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. lazyme
    Yum! Simple and good. Thanks for sharing. Made for Cookbook Tag.
  2. Helenruth7
    this is the only way i make my baked potatoes... except i combine the oil with sea salt and basil and then just roll the potatoes in that... yummo sooo good!!
  3. Chattes
    Wonderful! My husband usually doesn't care for the skins of potatoes and since they're sometimes the best part, I eat his. Well, not any more. Sigh. Thanks, Bone Man
  4. Mamas Kitchen Hope
    Made these this weekend when dd and dsil were here. They came out fantastic and delicious! Thanks Bone Man!
  5. Breezytoo
    Had these for dinner tonight and they're great! I've always used a bit of olive oil on the skins before baking , but not the salt, so gave it a try and it was really good! No need to salt the potato as you said, and we love the cooked potato skins! Nothing left behind! :) Thanks for sharing your recipe!


<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br /></p>
View Full Profile

Find More Recipes