99 Reviews of Best Baked Potato

From: Mr.Rich

On Apr 26, 2005

Kids devoured the baked potatoes. Olive oil and Lawry's seasoned salt was in the cabinets. Definitely the new way to bake potatoes. As added bonus for cholesterol, topped with butter and shredded cheese when served.

From: Aunt Paula

On Jul 30, 2004

I tried this for dinner last night. They baked up great! Nice and fluffy inside and crispy outside. I wasn't sure about baking them on the racks alone, but they did just fine. Didn't have any kosher salt, so just used plain salt. Good recipe, will make them like this again, thank you.

From: Chef #842110

On May 18, 2008

This is the best baked potato recipe ever! Hint; If you are eating the skin, buy organic potato's and avoid the EDB that growers have used as a pesticide for years. It's mainly on the potato skin and causes cancer.

From: Chef #228850

On Jul 13, 2005

Superb. Normally I use peanut oil as well, and using my hands grind Maldon sea salt into the skins rather than piercing. Messy, but effective. Splitting the temperatures helps as well - 15 minutes at 450 followed by 45 to 90 minutes at 350-ish depending on size and type of potato.

From: glitter

On Jul 29, 2004

These Potatoes were excellent! I used peanut oil and made them on the grill at 450*. I also wrapped them in foil since they were very large. But they still had a nice crispy outside and a wonderful flavor. We really enjoyed them. I definitely will be making them like this again! Thank you!!glitter

From: Parkers Mom

On Jan 12, 2006

WOW!!! This is the best way to bake a potatoe. This was the best baked potatoe I've ever had. I served this with a Pan Seared Rib Eye Steak and Parmesian Corn and a salad. Thanks for posting such a wonderful baked potatoe recipe.

From: kzbhansen

On Jul 5, 2006

Wonderful!!! My DH was VERY VERY Happy with these!!! Said they reminded him of Outback steakhouse!! Thanks for a keeper of a recipe!!!

From: Scoutie

On Dec 20, 2008

MY Mom and I have had a silly fight over the years on whether to wrap potatoes in foil or not when baking. This recipe FINALLY won her over. ( I guess she had to see it in writing. LOL) Anyway, I have done my spuds like this for years. Sometimes I mix some kosher salt, Lawry's, and garlic powder in a bowl and roll the potatoes in that. This method produces the best baked potato ever! Thanks for posting mcb.

From: EmilyStrikesAgain

On Dec 13, 2008

Very simple and understated but produced a delicious potato! I think I put a bit too much oil on mine, and as a result I had to keep switching out the aluminum foil on the bottom of the oven because the oil would drip and burn, setting off my smoke alarm. When they still weren't ready in a little over an hour I wrapped them in foil and they were all set 5 minutes later. We served with vegan sour cream and bacon salt (vegetarian! WHO WOULD HAVE THOUGHT!) and had a delicious vegan side dish. Will make again, but will probably wrap in foil to a) cook faster, and b) keep my smoke alarm from going crazy.

From: zaar junkie

On Oct 13, 2008

I altered this recipe and it was great! I used red potatoes, olive oil, and garlic salt. Delicious! The best baked potato I have ever made. Thank you.