Crusty Baked Potatoes

From: Bobbie #3

On May 20, 2009

The perfect baked potato!!! The secret to the nice crisp skins is the olive oil. When I open the potatos after they are baked, I always use a fork and make sort of a "dotted" line — then squish it open. It's so much flakier than cutting it open with a knife.

From: bacongirl

On Feb 16, 2009

One change: olive oil can't take the heat too well, and it sometimes tastes funky on a potato, so I use ghee instead. I think it works much better.

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.