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The Baked Potato Recipe

The Baked Potato

Recipe courtesy Alton Brown

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (122)

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Average Rating:

Total Reviews: 122

Showing 51-60 of 122

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  • on December 13, 2010

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    Sometimes less is more. This is the simple but perfect way to make a basic baked potato. YUM

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  • on October 22, 2010

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    I really do believe this is the best way to bake a potato. Love how crispy the skin turns out!

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  • on September 21, 2010

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    I used to be a huge fan of the potatoes from Longhorn Steakhouse and O'Charleys.. etc, but after making this potato, I will NEVER go back. This recipe topped what I had thought for years was the best. I followed the recipe just as it said, and used canola oil and a little bit of salt, and could NOT stop eating the skin. I'm one of those that never enjoyed the skin, so never ate it. Again, I reiterate, THAT changed. I think next time I'll use EVOO since others are saying the taste is better, especially because I really prefer it to canola, and I think next time I'll add a few different herbs and some pepper, and let er rip!! It took me an hour and 15 but then again I had a pretty hefty potato and could have poked more holes.
    Thank you so much Alton, after an hour I was started to regret putting it in there, but after tasting, I will continue to bake potatoes like this for the rest of forever : :

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  • on August 20, 2010

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    A friend told me to try this recipe, and everyone loved them. Easy and the skin was crispy with the inside perfect!! I used olive oil instead, and also sprinkled pepper. I made 4 and it did take another 30 minutes to cook, but I put on the baking sheet, not straight on the rack.

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  • on May 22, 2010

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    Perfectly simple recipe.....PERFECT! Did I say PERFECT?????? It's so easy.
    What I always find strange is the almost NO ONE EVER just follows a recipe....yet they exclaim how FABULOUS!!!! then proceed to add 15 other ingredients. Oh well, it takes all kinds.

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  • on April 19, 2010

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    I made 2 baked potatoes using this recipe and it was delicious. I brushed the potatoes with vegetable oil, then salted them, and also put some Italian seasoning (garlic salt and basil and brushed that over them too. I did find that it took me about 1 hour and 20 minutes to obtain the desired doneness but it could be the size of the potatoes and the fact that I didn't puncture deep enough holes. Still, when the were done they were fantastic! The flavor of the skin really stood out for me and the potatoes were great with just a bit of butter, salt and pepper. I will be making these again!

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  • on March 20, 2010

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    These potatoes came out perfectly and were soooo delicious!!! Even my 5 year old, who rarely eats potatoes, loved them and ate every bite!! I wanted to use olive oil but only had canola, so I used that with some sea salt, seasoned pepper, crushed garlic that I usually get at Trader Joe's in their condiment section, along with a blend of other spices. I used Trader Joe's 21 Season Salute mix, but you can probably use any of your favorite spices and these potatoes would taste great. I coated the potatoes with all this and the skin and potato absorbed all the garlic and spice flavors and aromas. Heavenly!! I would definitely make this again. The temperature and time given were perfect for my oven! Who needs to spend big bucks on steak house potatoes when you make these spuds yourself? Yummm!!! :-D

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  • on January 06, 2010

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    I added some garlic cloves to the oiled bowl (and a drop more oil for those to absorb. Came out great!

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  • on December 30, 2009

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    My whole family loves this recipe! It turns out perfectly every time. Even the picky eater in my family asks me for this!

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  • on October 04, 2009

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    It's worth the hour wait - delicious!!

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