What kind of baked potato

Twice Baked Potatoes. Wanna make a baked potato even better? Bake it twice and add a whole lot a cheese. Anna Watson Carl. Loaded Baked Potatoes with Bacon and Cheddar.

Brad Holland. French Onion Baked Potatoes. Ridiculously decadent. Bloomin' Baked Potato. Forget about the onion. Jon Boulton. Spinach-Artichoke Baked Potatoes. Give the old baked potato a major upgrade. Ethan Calabrese.

Perfect Baked Sweet Potato. Who knew something so simple could be so perfect? Instant Pot Baked Potatoes. Classic Baked Potato. How to make the perfect potato every time. June Xie. Hasselback Potatoes. I thought they were bland on their own. Whenever I had them at restaurants or at home as a kid, the toppings were always the main attraction. The potatoes themselves would be shriveled and soft, meager vessels for sour cream, cheddar cheese, and bacon.

But this salt-crusted baked potato recipe changed everything for me. In it, the potato becomes the main event. Serve them as a hearty side dish, or load them up and call them dinner. I like to use russet potatoes here, as their skin really puffs up and becomes crisp in the oven.

While the oven preheats, prep the potatoes. Scrub the potatoes well and pat them dry with a kitchen towel. Then, poke the potatoes with a fork a few times to create small holes across their surfaces. I think the oven temperature needs to be a little higher or the potatoes should be much smaller. I used what I considered to be a medium potato but it was still a little firmer than I would have preferred.

It was still tasty though. I found it to be easier to rub the potato with oil by placing it in a bag, pouring the oil in, and rubbing through the bag. No greasy fingers that way! Butterfly Flutterby. Love baking potatoes this way. I usually have large potatoes so I have to bake them a long time. I usually have the oven on or degrees depending on how much time I have for them to bake.

Baking them longer 2. I coat these with the oil, and then generously sprinkle crushed sea salt and then sprinkle garlic powder on them. Of course, we love garlic, so this is yummy to us. Our family then top these a variety of ways. Oh, I put these directly on the rack in the oven and have a drip pan on the next rack down to catch anything.

This works well for me. These are so delicious! Wun Fungi. I make baked potatoes like this all the time. They're a huge hit. I'd go for closer to Farenheit, for about an hour, for a large baking potato, and I second the use of kosher salt.

Also, for neat presentation, prick the potato in a line lengthwise across the top of the potato with a fork after it's done, and smack the two ends together. The potato will pop open along this line, revealing its fluffy-snow insides! Top with cheese, sour cream, a little butter, chives, sauteed mushrooms and onions, salsa, or whatever tickles your fancy. For those who don't want to use the oven, these bake in the microwave beautifully. Then I cover them with a dry paper towel and on top of that I place a couple of wet paper towels.

Bake on high for 10 to 20 minutes depending on size and number of potatoes. The skins are always delicious, tender and crispy. I often make twice-baked or stuffed potatoes this way, with a variety of ingredients in the "stuffing".

Simply delicious!! Poking holes in the potatoes, adding the olive oil over the skin, and sprinkling some kosher salt on top is definitely the way I'm going to make all our baked potatoes from now on with all our typical add-ins, not what the recipe calls for! I always ate the skins before, but not because I thought they tasted good or anything.

However, the skins are worth eating with this recipe!! I did change the temperature of the oven to anywhere between to degrees depending if I'm making something else or what not and they are always done in about 60 minutes. Definitely worth trying, as I doubt you will be disappointed!!