I love the versatility of a baked potato and I especially love baked potatoes with crispy, seasoned skins. Several years ago, I received a seasoning packet geared just for this as a gift and boy, did they turn out great! While that seasoning packet is long gone, I recently made a batch of baked potatoes with a similar flair and they were well-received by everyone in my family. If you have any leftovers (or planned-overs), I will say that they make great hash browns the next morning!
4 baking potatoes, washed and dried
1-2 TBSP oil
Seasoning blend based on your preferences--I used: ~1/2 tsp black pepper, ~1 tsp salt (flaky sea salt is divine!), ~1/4 tsp granulated garlic, ~1/4 thyme, and a dash of red pepper flakes
1. Pre-heat oven to 400F. Using a fork, poke a few holes throughout each potato.
2. Place oil in your hands and rub generously over each potato. Wash and dry hands.
3. In a small bowl, combine the seasonings that you want to use; then once mixed together, sprinkle the seasoning blend all over each potato.
4. Place on a baking stone or other baking dish and bake for approximately 1 hour (or until desired doneness is reached; I gave one a 'squeeze' with a potholder over my hand to make sure it was soft enough). Split open and top with butter or other desired toppings...enjoy!
1. Place the trivet into the stainless insert and add 1 cup of water. Next, add the washed and fork-poked potatoes.
2. Use the manual setting button on 'More' and set the timer for 13 minutes (for a medium-sized potato and up to 20 minutes for the jumbo baking russets). Allow to naturally-release.
3. Once done, you can enjoy as is, with your choice of toppings, such as butter, salt and pepper; or, for a fun twist, you can use tongs to gently roll each potato in a small amount of oil and then sprinkle the seasoning mixture (as outlined above) on each potato. Place on an oven-safe pan and heat for about 8 to 10 minutes in a pre-heated 400F oven.