This is such a great potato. The hardest part is working with them when they’re so hot. Find a nice hot pad or oven mitts before you try this. I wrecked them the first few times.
I found this on Pinterest and it came from I Wash You Dry….
what people are talking about
Nunniabiness B on Magic Eye neomama on Cheeseburger Soup Shelley on Cheeseburger Soup Dyahn Darvey on Salisbury Steak from Paula… irene trammel on Magic Eye Julianne on Cheeseburger Soup Vanna on How long do you shower? Michelle Colpus on Your children Tanya on Cheeseburger Soup Heather on Cheeseburger Soup Donna Dillard on Cheeseburger Soup Donna Dillard on Cheeseburger Soup Sharon on Cheeseburger Soup JoJo on Cheeseburger Soup Ellen on Cheeseburger Soup
That’s exactly how I bake my potatoes, except I’ve never pinched them open. The olive oil and salt (I use normal salt) gives the skin a great crispness.
Lisa used to make potatoes this way too. I’ve tried doing it but haven’t mastered “popping them out” like that yet. They’re so darn hot!
Well Im going to stop wrapping them in foil!Always thought it better to do that but I think Ive been wasting foil.Yea,I dont think one would HAVE to pop the spud out like that.Id prob just make a mess.Do you all use a certain potato to bake?My hubby likes red but I know its not really meant to be the best for baking.
I never buy red. I like the russets or for a treat I’ll buy some Yukon Gold.
I use reds when I put them in with a roast. We LOVE baby reds! But for a baked potato, they have to be Russets!