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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%
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Crusty Baked Potatoes

Recipe #66093 | 1¼ hours | 5 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: NoSpringChicken
Jul 4, 2003

This is my version of the delicious potatoes we get at one of our local restaurants. I do like these crunchy skins! This is traditional with meat loaf at our house.

SERVES 1 (change servings and units)

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.

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Featured Reviews for This Recipe

From: JJarmer

On Sep 28, 2009

I will make potatoes this way always. Thanks

0 people found this review helpful

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From: Queen Roachie

On Sep 11, 2009

Wonderful potatoes! Mine did take quite a bit longer to cook, as my husband got the potatoes from costco that are the size of footballs... (hike!) I LOVE the crisp, spicy skins on these. I added some onion powder and didn't really measure the other spices. While even this wonderful recipe didn't get my husband to eat the skin on his baked potato this is the way I'll be cooking these babies from now on!

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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

3 people found this review helpful

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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.

2 people found this review helpful

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Read all 19 reviews