Skintastic Baked Potatoes

Skintastic Baked Potatoes

2
ggustin 0

"You will not believe how much flavor will be added to the already delicious potato skin! I love baked potatoes and wanted to just TWEAK it up a little. I can eat these three times a day. Hope you enjoy!"

Ingredients 55 m {{adjustedServings}} servings 267 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 1650 mg
  • 66%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Prick potatoes all over with a fork. Place each potato on a piece of aluminum foil large enough to cover completely. Spread 1 tablespoon butter on each potato; coat liberally with hot sauce and sprinkle with salt and black pepper. Wrap each potato tightly in foil. Place potatoes into a 13x9-inch baking pan.
  3. Bake in the preheated oven until potatoes are tender, 45 minutes to an hour depending on size. Unwrap and serve.
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Footnotes

  • Cook's Note:
  • THIS POTATO WILL NOT BE HOT-TASTING. The Frank's Red Hot(R) will leave spices that permeate the potato skin and leave it tasting wonderful and so flavorful. Garnish with butter and/or sour cream, chives, and any other goodies you like on your potatoes.
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Reviews 2

  1. 2 Ratings

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bd.weld
2/6/2013

I did enjoy these. After the potatoes were done I cut them open and drizzled the remaining hot sauce that accumulated in the bottom of the foil, added a dollop of sour cream and sprinkled chopped cilantro on top. Thank you ggustin.

lovestohost
2/5/2013

Mr. LTH really enjoyed this potato, but said it wouldn't be his "go to" choice. I'm not nearly as much of a potato lover as he is and only had a bite or two to add my two cents to the rating. It was good, but nothing remarkably different from a regular baked potato. The recipe submitter is correct when he states these will NOT be HOT. The Red Hot imparts flavor, w/out heat. Thanks for the recipe, ggustin! (Photo will be added when I'm able to upload to AR...)