Yup- that potato is over 7 inches long. And I’ve got 15 of them.
I bought these last night at the local store for baked potatoes. The problem? I’m a master chef that STINKS at cooking baked potatoes. I’ve been doing better by piercing them, rubbing them with olive oil, and rolling them in sea salt before baking.
It seems like I overcook and undercook them at the same time. My skins are always tough and overcooked, the insides are hard and raw.
So here’s my question to you today:
What’s the best way to bake potatoes that size? (I’m secretly wishing I’ve got a McAlister’s employee that reads my blog.)
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Make Hasselback Potatoes: http://whatscookingamerica.net/Vegetables/HasselbackPotatoes.htm
They are really good plus it’s like making a baked potato but you’re insuring that the middle is done.
Coat it with oil or butter of your choice, pierce it, then wrap in tin foil. Toss them in the crockpot, put the lid on and walk away. YUM
Thanks for the suggestions girls! I did the crock pot ones a while back and they were great, but much smaller. Wonder how long these will take…
I’m so making the Hasselbeck ones, too- I’ve got 15 of these things!
Alicia,
I work at a restaurant and we just wash them and then wrap them in cling wrap (this seems to lock in all the moisture), then we just pop them in the microwave. I would say for that size it will take around ten minutes.