Crusty Baked Potatoes

From: KellyMae

On Sep 18, 2008

These were great. I erred and cut them much too thin, baked for 20mins at 375 in a toaster oven, and had wonderful spicy hot potato chips. Can't complain about that. lol. Am looking forward to trying these cut at the proper width. Subbed hurtin' haberno hot sauce and upped the quantity. I was also able to prep these in advance. In a tupperware container added butter (melted), garlic salt, hot sauce and potatoes. Shook it up and the butter solidified: covered the potatoes and prevented them from browning. After 8 hours they were still fine.

From: Jennygal

On Apr 1, 2007

These were good & crispy. I was out of tabasco so I used Louisiana hot sauce, but I dont think I used enough. Anyway, crispy and tasty...thanks!

From: HeatherFeather

On Jan 20, 2003

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.

From: Bergy

On Oct 17, 2006

Now this is my idea of a baked potato - Golden crust on the cut side and the skin was crisp, Love garlic on potatoes. I was generous with the Tabasco hit - gave just that little zip Thanks Betsy502 for a real winner Oct 06 I made these again and enjoyed them as much & more than the last time