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| The creamy all-american baked potato has never been easier and quicker to prepare... |
Prep: 5 Mins. |
Microwave: 4 Mins. |
Grill/Bake: 30 Mins.
Posted by Sandra
INGREDIENTS
2 large russet baking potatoes
¼ teaspoon garlic powder, or to taste
¼ teaspoon onion powder, or to taste
Fine-grain kosher salt, and freshly ground pepper, to taste
Topping Options:
--Butter
--Bacon Bits
--Cheddar Cheese, grated
--Green Onions/Chives, chopped
--Fresh parsley, chopped or whole sprigs
--Sour Cream
METHOD
Lay out 2 layers of tin foil, ending up with about 12”x12” sheets, and set aside.
Gently scrub, dry, and pierce potatoes. Place potatoes, uncovered, on a plate in the microwave for 4 minutes on high, and carefully remove the hot par-cooked potatoes using tongs or mitts. Place each potato on their respective sheet of foil and spray all around them with cooking spray, sprinkling each with garlic powder, onion powder, kosher salt, and ground pepper, to taste . Roll them up in the foil sheets, and either grill, or bake at 350 degrees for 30 minutes, or until you squeeze them and they are tender. – Enjoy!
1 comment:
I have been making them this way for years - cuts nearly 30 minutes off of your baking time, and you will not notice the difference in flavor or texture - I hope you try this recipe method...
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