Crispy Baked Potatoes

"This is a fantastic way to enjoy crispy potatoes. I love to serve this with my recipe for Recipe #99104. I hope you enjoy it! The recipe is from Better Homes & Gardens / Great Cooking For Two."
 
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photo by Foodie Supreme photo by Foodie Supreme
photo by Foodie Supreme
photo by Loves2Teach photo by Loves2Teach
photo by Hey Jude photo by Hey Jude
Ready In:
40mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • Scrub potatoes thoroughly with a vegetable brush.
  • Cut potatoes in half lengthwise.
  • In an 11" x 7" x 1 1/2" or 9" x 9" x 2" baking pan, combine melted butter, garlic or seasoned salt, and pepper.
  • Place potatoes, cut side down, in butter mixture.
  • Bake in a 450°F oven for 25 to 30 minutes or until tender and cut sides of potatoes are browned and crispy.
  • Lift out with a spatula.
  • If desired, serve with sour cream and/or chives.
  • Enjoy!

Questions & Replies

  1. Do you coat the outside of the potato skin with the mixture as well or leave it dry? Thanks!
     
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Reviews

  1. This recipe gets an A+ for ease, and the method. The potatoes didn't turn out dry, which I love, because baked potatoes usually come out dry for me. I'd probably add extra seasoning (more garlic powder and paprika for sure, but maybe salt as well), but I'll be saving this recipe to make when I need a fast, simple, and tasty side dish. Thanks!
     
  2. I didn't have any butter so I used olive oil instead, topped with sea salt, cracked pepper, garlic powder and some chili powder. Cut new potatoes in half and arranged on top of the oil, cut side down. Baked for 30 minutes and it turned out amazing! Check out the picture I uploaded! Yums.
     
  3. I was never really fond of baked potatoes, but this recipe is now one of my favorite ways to cook potatoes if not my new favorite. The outside is crispy, the inside is soft and creamy, reminiscent of good mashed potatoes. I did cook a little longer (maybe 10 ish minutes?), and I added Italian seasoning before cooking. They were heavenly even without toppings!
     
  4. In an effort to use up a few left over baked potatoes (I did five pounds at once in the crock pot), I came across your recipe and decided to give it a try! Since my potatoes were already done, I melted the butter, garlic salt and pepper in a nonstick skillet on the stove top, then sliced my potatoes in half placing them in the skillet cut side down. Used a bbq brush to baste the outside of the potatoes once in the beginning then just let them sit in the skillet on medium-low while I grilled tequila lime chicken outside. The result was fantastic! They had the crispiness and flavor I was looking for and were heated all the way through without having to wait for them to actually bake. I served them as suggested with sour cream and chives (our favorite way). I will definitely do this again with more already-baked potatoes!
     
  5. This is my new favorite way to serve potatoes. The taste and texture were spot-on.
     
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Tweaks

  1. This was a good method and alternative for the plain old baked potato. Served it with Recipe #255069 . I used olive oil instead of butter. It was really good!! I'll make this again, thanks!!
     
  2. What a crazy-easy, delicious recipe! Once again, I had guests over and needed something fast and simple. This fit the bill perfectly! I didn't remember to pick up the chives and sour cream, so we ate them "plain" (although I can't say honestly say that because they were anything BUT plain!"). My guests raved. I halved small red new potatoes instead of medium potatoes.
     
  3. This is exactly how I've been cooking my potatoes for years with one exception - I use cayenne pepper instead of black pepper! They are always a family hit.
     

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