| Level: | Easy |
| Total: | 8 hr 55 min |
| Prep: | 5 min |
| Inactive: | 8 hr 5 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 1/4 cups kosher salt
- 6 medium russet potatoes, washed
- 2 tablespoons garlic salt
- 2 tablespoons seasoned salt
- 1 teaspoon freshly ground black pepper
- Horseradish Sour Cream, recipe follows
- 2 cups sour cream
- 4 tablespoons prepared horseradish
- Salt and freshly ground black pepper
Instructions
- In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
- Preheat the oven to 400 degrees F.
- Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
- Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
- Let potatoes rest 5 minutes before cutting.
- Combine all ingredients. Serve with potatoes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 335 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 40 mg |
| Sodium | 708 mg |
Reviews
I brined my potatoes for 8 hours and did everything per recipe and they came out uncooked in the middle. Still very crunchy.
Am I missing something?
Am I missing something?
I have tried to bake a “Smoochey” potato for 45 years where the butter melts on the inside & you can fluff it with your fork!!! This is ABSOLUTELY THE BEST recipe for baked potatoes I have ever tried!! The prep is TOTALLY worth the outcome!!
A lot more work & ingredients for bakers that tasted like my usual ”steak house” style bakers. The time & temp in the recipe left my potatoes undone in the middle. I usually do 475° for an hour to an hour & 15 minutes. I wash my potatoes, dry, rub with a light layer of vegetable oil & sprinkle liberally with kosher salt. As soon as they come out of the oven, lift each & drop from about 10” onto a baking sheet, cutting board… a hard, firm surface. This loosens the fibers in the potato. Amazingly fluffy, tasty perfect baked potatoes.
Just curious, do you need to refrigerate when bringing or can I leave it on the counter? My fridge space is usually taken up with other goodies
If you enjoy eating you potato skin, this one will be WAY too salty, skin is not edible. Brine your potatoes, and bake them, skip the rest.
Awesomely delicious!
OH YES, THESE ARE DEFINITELY THE BEST BAKED POTATOES. AND, IF YOU MAKE EXTRA, YOU CAN REFRIGERATE THEM, SLICE THEM AND SAUTE THEM AND HAVE THE VERY BEST FRIED POTATOES FOR BREAKFAST, LUNCH OR DINNER.
I DID USE (SPARINGLY MCCORMACK’S MONTRAL SEASONING. WHAT A GREAT GUY!!!
The best potatoes ever! A must try!
These are the best baked potatoes. My turned out seasoned perfectly and very fluffy on the inside. I used the leftovers to create a stuffed potato. This is the only way I bake potatoes now.
Hands down, the BEST baked potato I have ever made… worth every minute! Very soft & moist on the inside.. delicious! I cut the coating recipe down a bit (it made alot, or you can save it for next time. I ended up making these potatoes again a week later because my hubby and son requested them! They’re a hit Bobby!!