Recipe courtesy of Sunny Anderson,
Marcela Valladolid,
Jeff Mauro,
Katie Lee Biegel,
and
Geoffrey Zakarian
Recipe courtesy of Sunny Anderson,
Marcela Valladolid,
Jeff Mauro,
Katie Lee Biegel,
and
Geoffrey Zakarian
Show:
The Kitchen
Episode:
Steakhouse Favorites
Crispy Baked Potato
Getting reviews...
- Level: Easy
- Total: 1 hr 35 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 314
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 603 mg
- Level: Easy
- Total: 1 hr 35 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 314
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 603 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Poke holes all around the potato with a corn-on-the-cob holder (or fork), then rub it with the olive oil and sprinkle with salt and pepper. Put a metal skewer through the center of the potato lengthwise, put the potato in the oven and position a baking sheet on the rack below to catch any drippings. Bake until the potato is cooked through, 1 to 1 1/2 hours.
- Serve immediately with desired toppings.
