14 Reviews of Crusty Baked Potatoes

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: luvmybge

On Jan 30, 2003

Very good. I added more Habanero Tabasco® sauce because we like things very spicy. After putting them on the cookie sheet I did poke the tops before brushing them with the seasoned butter (as crawfish pie suggested). I'll definitely make these again.

From: peachez

On Feb 4, 2003

Excellent, tasty recipe. I'll be making these again this week and many more. Loved the crunchy, creamy textures with the garlic and Tabasco kick. Thanks for sharing.

From: crawfish pie

On Jan 28, 2003

Wow what a mouth pleaser this was!I should have made more cause we all wanted more!Even those who dont like Tabasco(do those people exsist?)will enjoy this.I think I doubled the Tabasco and the taste was so subtle the kids can even enjoy it!!The outside is nice and crispy and the inside was soft and yummy!!Next time I think I will prick the potatoes with a fork so some of the butter seeps down to the middle!!Wonderful recipe!Thanks for sharing!

From: Donna

On Feb 9, 2003

Yum yum yum yum YUM!!! this is a really good potato recipe! I added alot more tobasco because we love it hot, but the way it turned out was so good! like everyone said, the outside was very crisp while the inside was soft and fluffy, this is a really good way to use a potato!

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

From: Derf

On May 21, 2004

A classic, thanks for posting, they were absolutly delicious, I used Lousiana hot sauce and an extra clove of garlic, we will be making these again and again!!

From: Jen T

On Apr 15, 2004

Thanks for posting this very easy recipe. I also did a few pieces of pumpkin to go with the potatoes and they were just as yummy Cheers.

From: Narshmellow

On Jul 13, 2003

Excellent! The garlic and tabasco aren't like you think, it bakes into the potato forming the crust with the oil making the flavor subtle, nothing overpowers the taste of the potato, it only adds. They were beautiful with the deep golden crust. Only change: I used olive oil in place of the butter to reduce the sodium. This is a keeper recipe! Thank you.

From: 5JFs

On Nov 7, 2006

These potatoes were really good. They were such a nice change of pace. Next time I might slice the potatoes into wedges.