Rating: 4.04 stars
93 Ratings
  • 5 star values: 39
  • 4 star values: 36
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 8

Easy potatoes with only five minutes of prep time. These turn out full of flavor and not dry at all.

Recipe Summary test

prep:
5 mins
cook:
40 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Lay out 4 squares of aluminum foil on the counter. Cut each potato in half lengthwise, and place onto a square of aluminum foil. Place 1/2 tablespoon of butter onto the cut side of each half, then season with garlic powder and salt. Close the potato halves together, and wrap tightly in the aluminum foil.

  • Bake potatoes directly on the oven rack for 40 minutes, or until tender.

Nutrition Facts

275 calories; protein 4.9g; carbohydrates 39.2g; fat 11.7g; cholesterol 30.5mg; sodium 1258mg. Full Nutrition
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Reviews (87)

Most helpful positive review

Rating: 5 stars
11/30/2007
Very delicious. Some things that I did diffrent would be once the potatoes were cut in half I poked holes in the potatoe with a fork. I also used seasoned salt instead regular salt. I also would recomened backing for about 55-60 minutes if you like your baked potatoes a bit softer. Read More
(85)

Most helpful critical review

Rating: 1 stars
12/19/2008
What a waste of time. My medium-large spuds took well over 90 minutes to soften and even then there were a couple of hard spots near the skin. The skin is my favorite part of baked taters but they turned out soggy wrinkly and inedible. I'll stick with my usual method of nuking the potatoes for 6 minutes then finishing them off in the oven at about 450 for 30 mins. Not recommended. Read More
(13)
93 Ratings
  • 5 star values: 39
  • 4 star values: 36
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 8
Rating: 5 stars
11/30/2007
Very delicious. Some things that I did diffrent would be once the potatoes were cut in half I poked holes in the potatoe with a fork. I also used seasoned salt instead regular salt. I also would recomened backing for about 55-60 minutes if you like your baked potatoes a bit softer. Read More
(85)
Rating: 4 stars
03/27/2006
I do this recipe a little differently. I drizzle olive oil on the potatoes instead of butter, and I put some whole garlice cloves in the foil package. The garlic gets more infused and doesn't smother the potatoes, and it also roasts in the olive oil. Read More
(52)
Rating: 4 stars
03/18/2008
I can't believe how something as easy as cutting the potatoes in half changes the flavour of them! I made them tonight just as the recipe is online and they were well loved by my entire family. (I have to make more next time!) The best thing about this recipe is that it can be altered to individual tastes and it will inevitably taste wonderful! I am thinking of trying a little dill next time! Read More
(19)
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Rating: 4 stars
05/14/2008
I made this recipe as is and enjoyed it thoroughly. I felt that rather than garlic powder fresh garlic would have made this so much better given the 40 minute cooking time. Read More
(13)
Rating: 1 stars
12/19/2008
What a waste of time. My medium-large spuds took well over 90 minutes to soften and even then there were a couple of hard spots near the skin. The skin is my favorite part of baked taters but they turned out soggy wrinkly and inedible. I'll stick with my usual method of nuking the potatoes for 6 minutes then finishing them off in the oven at about 450 for 30 mins. Not recommended. Read More
(13)
Rating: 5 stars
07/07/2006
I do these all the time on the GRILL. They are great summer fare. Occasionally I add garlic as well. With the new non-stick foil I can cook them super crispy on the outside without fear of burning. For large groups I also do these in a large aluminum foil pan on the grill. Make sure to seal the foil really really well before flipping though and two sets of hands help during flipping as well but it is great for a large party or potluck. Read More
(10)
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Rating: 5 stars
07/14/2009
I did these on the grill. I did two potatoes and partially microwaved them to cut down on time. I scored them and didn't measure the spices. I used seasoned salt and garlic powder. I also used a little melted butter and olive oil - not too much just enough to rub onto the potatoe. These are always delicious. I served them with a side of sour cream. Read More
(9)
Rating: 4 stars
05/23/2006
Good basic recipe though I made some changes. I was taking these out camping so that I could cook them over the campfire so I baked my spuds in the oven for about 1/2 hour before assembling them (takes way less time and prevents them from burning). Once they were a little softened I peeled them and cubed them. I also added some yellow onion and some grated cheddar. I then wraped them up tightly in the foil and paked them in the cooler. Once we were out at the campfire I just cooked them on the grill rotating and flipping them regularly. Worked great!:) Read More
(8)
Rating: 3 stars
02/06/2009
wow 1 tsp per potato of garlic powder for four potatoes was waaaaay too much. Half would have been plenty. Also too much salt I'd half that next time too especially if not using unsalted butter. We added sour cream at the table to cut the saltiness so they were edible. These are not for people who are wanting a crispy skin. I love crispy skin but this was a nice change. Be careful when wrapping the potato that it is sealed very tightly. When you put them into the oven make sure the folded ends are pointing UP because the butter leaked out all over the bottom of the oven and smoked up the kitchen. I don't know why I didn't expect that. I would make this again just half the salt and garlic powder or use fresh garlic and sea salt. Thanks for the great idea it really made the potato more flavorful. Read More
(7)