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The Bomb Bakers Recipe

The Bomb Bakers

Recipe courtesy Guy Fieri

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

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  • on June 10, 2012

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    OH YES, THESE ARE DEFINITELY THE BEST BAKED POTATOES. AND, IF YOU MAKE EXTRA, YOU CAN REFRIGERATE THEM, SLICE THEM AND SAUTE THEM AND HAVE THE VERY BEST FRIED POTATOES FOR BREAKFAST, LUNCH OR DINNER.

    I DID USE (SPARINGLY MCCORMACK'S MONTRAL SEASONING. WHAT A GREAT GUY!!!

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  • on March 23, 2011

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    The best potatoes ever! A must try!

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  • on February 05, 2011

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    These are the best baked potatoes. My turned out seasoned perfectly and very fluffy on the inside. I used the leftovers to create a stuffed potato. This is the only way I bake potatoes now.

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  • on October 31, 2010

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    Hands down, the BEST baked potato I have ever made... worth every minute! Very soft & moist on the inside.. delicious! I cut the coating recipe down a bit (it made alot, or you can save it for next time. I ended up making these potatoes again a week later because my hubby and son requested them! They're a hit Bobby!!

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  • on January 08, 2010

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    I tried these potatoes for the first time and my husband LOVED them , he usually don't like baked potatoes but, this way is a whole different story . he says they fill him up too fast , it was the first thing gone on his plate when he tried them.I do't make the ho-hum potatoes any more , these are the best

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  • on July 09, 2009

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    Yum yum....so very good. I will have to admit that there have been times when I just didn't have the time to brine, so I would add a couiple tablespoons of olive oil in a ziploc bag and add the seasonings and shake each potato inside to well coat it and then pop them in the oven. Just as good and you can control the salt levels too. The outside still comes out crisp and delicious! Family always ask if we are having the "good potatoes"...lol. Way to go Guy!

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  • on March 29, 2009

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    So funny, it says the potatoes should be soft when done. So i squeezed it. POP all over the inside of my oven LOL.
    The potatoes were delicious and I will make them this way again and again. The topping was out of this world.
    Just remember, don't squeeze the 'taters
    :o

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  • on March 15, 2009

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    I followed the recipe exactly. I agree with previous reviewers about the excessive saltiness. My potato was hard at 45 minutes as well, and it wasn't a very large potato. I didn't think that the skins were crunchy after their five minute rest, and the potato itself tasted pretty much like all other baked potatoes. The horseradish sour cream was a nice touch, but one I've previously done without a recipe. Won't bother with this again.

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  • on August 30, 2008

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    My husband and I absolutely loved these potatoes. Thanks Guy!

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  • on June 18, 2008

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    I loved the crunchiness of the skins - but they were just TOO darn salty. I left half of the skin on the plate.
    I'll try again with the brining, but am definitely going to cut the "rub" by two thirds and try again.

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