Crispy Baked Potatoes
4 Russet potatoes (medium, 5" in length - roughly 12 oz. each)
1 tablespoon butter or olive oil (or spray)
Spud Spikes Potato Seasoning
Scrub medium-sized Russet baking potatoes thoroughly and dry using paper towels. Prick each potato's skin in several places using the point of a Spud Spike and insert a Spud Spike deep into one end of each potato. For maximum effectiveness, the point of the nail needs to completely penetrate through the potato so an equal length of nail extends on both ends of the potato. To achieve crispy edible skins, rub or spray the potato skin with butter or olive oil. Next, sprinkle the oiled potatoes with our Spud Spikes Potato Seasoning. Be sure to insert Spud Spikes before you rub or spray the potato skin with butter or olive oil. Place the potatoes onto a broiling rack on a sheet pan covered with parchment paper. Place the pan on the middle rack of the oven and turn the potatoes halfway through the baking cycle. Bake at 425°F to 450°F until done (approximately 40 minutes). Use a toothpick to test each potato. If you can easily pierce the potato to the Spud Spikes with the toothpick, the potato is done.
Per serving based on 4 servings per recipe: 284 calories, 4 grams fat, 58 grams carbohydrate, 9 grams fiber, 6 grams protein. Vitamin A 1%, Vitamin C 121%, Calcium 3%, Iron 11%.
The olive oil and our Spud Spikes Potato Seasoning make the potato skin crispy, flavorful, and tasty. The combination of Spud Spikes and Spud Spikes Potato Seasoning contributes to the ultimate baked potato!