1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (284g) Recipe makes 1 servings |
||
| Calories 642 | ||
| Calories from Fat 487 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 54.2g | 83% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 39.4g | ||
| Polyunsaturated Fat 5.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1176mg | 49% | |
| Potassium 904mg | 25% | |
| Total Carbohydrate 37.5g | 12% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 1.7g | ||
| Protein 4.4g | 8% | |
people who like this recipe also like:
By: JustJanS
" Whatever Floats Your Boat" Brownies!
By: Karen=^..^=
By: Mirj
Sweet Chicken Bacon Wraps (Paula Deen)
By: Sharlene~W
Sauteed Garlic Broccoli - Spicy
By: Risë
Ingredients
- 1 medium russet potato
- 3-4 drops olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon coarse black pepper
- garlic powder
- paprika
- other seasoning (optional)
Directions
1
Scrub potato and dry well.2
Pierce potato 8-10 times with the sharp end of knife.3
Mix dry seasonings in a small sack.4
Rub potato with oil.5
Shake with the seasonings in sack until evenly coated.6
Bake for about an hour or until tender.7
Do NOT wrap in foil.8
Serves one.9
Easy to add more potatoes!10
P.S. Bake at 400 or 425 degrees to get those crunchy skins. Janice.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Crusty Baked Potatoes recipes
Browse similar recipes by category
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Occasion > Everyday
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: TheGrumpyChef
On Jun 30, 2008
This was incredibly easy, and the potatoes turned out great! I love eating potato skins. These skins had so much flavor, and were crisp. Love it!
From: Caroline Cooks
On Jun 30, 2008
Oh, this is SOOOO good. Really crisps the skin and the inside is soft and yummy! Loved the spice additions, too.
From: riffraff
On Jul 7, 2003
I used this recipe as a stepping stone to a killer twice baked potato. I always love the shell of the potato sinch I never use foil to bake. The spices really gave another level of flavor to it. I used Tony Cacher's
From: Susie D
On Dec 26, 2004
I served these with marinated sirloins for our Christmas dinner. We all loved this style of baked potatoes. The outsides were crisp and the insides so fluffy. Since I was doing so many, I mixed the spices for all of them in a large ziplock bag & shook the potatoes a few at a time. They were well covered in spices & so good. Thank you for sharing your recipe.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved