Nothing To It Baked Potato-restaurant style
From keni 15 years ago
- 70 minutes to make
- Serves 6
Again, something very simple can add so much to a meal. Salt and oil on the potato skins of these baked spuds rival those in restaurants.
Ingredients
- 6 large baking potatoes, well scrubbed and patted dry shopping list
- 1/4 cup quality olive oil shopping list
- 1/4 cup coarse kosher or sea salt shopping list
How to make it
- Place salt in shallow dish, large enough for a single potato to fit
- Lightly brush(or, like me, just use the two best kitchen tools you have...your hands! ;) olive oil over outside of each potato
- Roll each potato in salt(no need to cover, but should be present on all sides of the tater :)
- Place in center of oven, directly on oven rack
- Bake at 375 for 60-70 minutes until fork tender
- Let cool slightly before serving
- Carefully open each potato and serve with butter and sour cream with chives or green onions.
- **Also a great base for a "loaded" baked potato**
- If you usually poke your taters, feel free to poke... otherwise, a good scrubbing should remove a few bits of skin, accomplishing the same thing! :)
The Rating
Reviewed by 4 people-
I LOVE baked spuds!!!! HIGH FIVE to you! :+D
chefelaine
in Muskoka loved it
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Love it!
mcboo
in loved it
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Made these tonight exactly as written with the exception of grilling them at 375 instead of baking them. They turned out perfect. Thanks Keni!
cmnjersey
in Edgewater Park loved it
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