Comments on: Kitchen Tip Tuesday: Restaurant-Style Baked Potatoes

By: Katie

Katie — Fri, 20 Jan 2012 07:20:43 +0000

Laura, how interesting – I’ve never heard of that process! Katie

By: Laura

Laura — Tue, 10 Jan 2012 16:32:28 +0000

Has anyone tried baked potatoes in the crockpot without foil? I have done it with the foil and it works, but I would like the idea of no aluminum touching our potatoes.

By: Katie

Katie — Thu, 02 Jun 2011 04:22:03 +0000

Maria,
I think so? Sometimes it seems as though sweets take longer, but you’ll know with a squeeze whether it’s done or not. Katie

By: Groovy Mom

Groovy Mom — Wed, 01 Jun 2011 23:37:41 +0000

Whoopsie. Meant to reply to the crockpot method of making them up there. — But that’s what I use, the crock.

By: Groovy Mom

Groovy Mom — Wed, 01 Jun 2011 23:36:57 +0000

This has been my method ever since finding out I could do it. Love, love, love it for the reasons mentioned. If I’ve got other stuff going on in the oven, I don’t mind making up some baked potatoes in there, but I don’t like to heat up the oven simply for the potatoes.

By: Maria

Maria — Wed, 01 Jun 2011 05:48:04 +0000

I eat the sweet potato skin! would the timings/temp be similar for sweet potatoes if cooked the same way?

By: Holli

Holli — Tue, 24 May 2011 13:27:34 +0000

Another great tip is to place them on a muffin tin instead of a cookie sheet–they don’t roll around!

By: Carol

Carol — Tue, 24 May 2011 11:02:50 +0000

I don’t pierce my potatoes and they have never exploded. I oil them with olive oil, sprinkle with coarse salt and pepper, bake at 450 for one hour then turn the oven off and leave the potatoes in the oven up to an hour before dinner. This truly makes them restaurant style.

By: Katie

Katie — Thu, 13 May 2010 20:09:04 +0000

Suzanne,
Thank you – what a neat tip! Katie

By: Suzanne

Suzanne — Wed, 12 May 2010 18:03:31 +0000

Nails inserted in the potato spread the heat from the oven more evenly through the potato and allow it to cook faster. I have used a four prong aluminum potato rack in the past, but am now concerned about the aluminum, so I’ll be getting some stainless steel baking nails called “Spud Spikes”.

I rub Golden Yukon potatoes with butter and wait until they’ve cooked for about twenty minutes to pierce a hole in one end.