Wine Baked Potato

Wine Baked Potato

32 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
rowdy
Recipe by  rowdy

“A delicious baked potato that has a wonderful aroma while cooking.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 serving

ADVERTISEMENT

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Make several cuts crosswise across the potato, about 1/2 inch apart and not quite all the way through. Place half of an onion slice, and a piece of butter into each cut. Place the potato onto a sheet of aluminum foil, and form a bowl. Pour the cooking wine over the potato, and fold the foil around to seal, turning the ends up like a boat to keep the wine from spilling out.
  3. Place the potato onto a baking sheet, and bake for 50 to 60 minutes, depending on the size of the potato. When done, cut through foil, and top with your favorite potato toppings or just salt and pepper.

Share It

Reviews (32)

Rate This Recipe
Hannah Banana
45

Hannah Banana

I think the concept of this recipe is awesome, however I made a few changes as follows. I cut the potatoes as described and stuffed them with onions, but then I drizzled them with olive oil instead of butter. I then drizzled them with a table wine (merlot)and sprinkled them with kosher salt. The wine and olive oil give them such a nice flavor that is cooked in because of the foil (great idea!)

StWilson
22

StWilson

A great recipe! I used olive oil and marsala cooking wine, but I left everything else the same. Next time, I'll definitely add some salt and pepper before I bake them, though. A few tips on stuffing the potatoes: Cut them about 3/4 of the way through, and slide a thin butter knife into the cuts and turn it slightly sideways so it holds the potato open.

rowdy
15

rowdy

The butter, onion and sherry can be increased or decreased as desired - still great.

More Reviews

Similar Recipes

Twice Baked Potatoes II
(143)

Twice Baked Potatoes II

Baked Scalloped Potatoes
(156)

Baked Scalloped Potatoes

Garden Stuffed Baked Potatoes
(108)

Garden Stuffed Baked Potatoes

Sheryl's Baked Potatoes
(108)

Sheryl's Baked Potatoes

Twice Baked Potatoes
(81)

Twice Baked Potatoes

Great Twice Baked Potatoes
(64)

Great Twice Baked Potatoes

Nutrition

Amount Per Serving (1 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 51.2 g
  • 17%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Twice Baked Potatoes II

>

next recipe:

Baked Scalloped Potatoes