Comments on: Perfect Baked Potato

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 30 Jan 2024 19:59:37 +0000

In reply to Shelby. I'm so glad you enjoyed it!

By: Lee

Lee — Mon, 29 Jan 2024 16:19:48 +0000

How would you make a cheese sauce please. I have some cheese sauce recipes, but would like to know how you make.

By: Shelby

Shelby — Sun, 28 Jan 2024 02:39:39 +0000

I just recreated this jem. I wanted to make a double batch without buying 2 packs of Impossible meat. I used I pack of extra firm tofu ground up by hand. It came out great probably a little more delicate and less rich but still very tasty. My husband gave it a 10!

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 23 Jan 2024 15:42:44 +0000

In reply to Andy. Hi Andy, I might check that your oven is heating to the proper temp - they shouldn't be rock hard after an hour.

By: Andy

Andy — Tue, 23 Jan 2024 04:20:58 +0000

I cooked my potatoes for an hour and they were still hard as a rock. I don’t know if it’s just me but every time I try to cook russet potatoes they never cook. I feel like maybe you should put foil and then take it off at the end to crisp them up.

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 17 Jan 2024 17:47:54 +0000

In reply to Rebekah Allen. Ha ha, I love that!

By: Rebekah Allen

Rebekah Allen — Tue, 16 Jan 2024 04:03:00 +0000

The salted skin was a HIT with my kids. They said it tasted like a crispy French fry.

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 09 Jan 2024 20:34:56 +0000

In reply to Donnie. I'm so glad you enjoyed it!

By: Donnie

Donnie — Sun, 07 Jan 2024 07:42:38 +0000

Absolutely Perfect! I tried this recipe with a seven inch long potato and it turned out super delicious as I like to eat the skin. I did hollow out the potato a bit for hormel bacon bits, cheddar cheese and sour cream. It was Awesome! Would post pics if I could.
Thank you so much!

By: Dante delapena

Dante delapena — Mon, 01 Jan 2024 22:42:39 +0000

I’m getting ready to make this potato recipe. I’ll let you know how it turns out.