Best Baked Potatoes Ole Recipes

BAKED POTATO OLES

Baked Potato Oles image

The spices here are inspired by the taters served up at Taco John's mexican joint - this is a lower fat version of their Potato Oles.

Provided by Diane Ludy

Categories Lunch/Snacks

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons paprika
2 teaspoons ground coriander
1 tablespoon granulated sugar
2 tablespoons seasoning salt
1/8 teaspoon garlic salt
1/8 teaspoon hot salt (spicy seasoning salt)
3 large baking potatoes
olive oil flavored cooking spray

Steps:

Preheat oven to 475°F
Mix seasoning, sugar and spices together.
Slice scrubbed, unpeeled potatoes into rounds.
Place 1/2 of the potatoes into a plastic bag.
Spray with olive oil.
Sprinkle half of spice mix into bag.
Close bag and shake until potatoes are coated.
Repeat process with other half of potatoes and spices.
Spray 2 baking sheets with olive oil.
Spread potato rounds out on baking sheets into a single layer.
Bake until crisp, 30-40 minutes.

Nutrition Facts : Calories 115.5, Fat 0.4, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 26.8, Fiber 2.8, Sugar 4.2, Protein 2.4

THE BAKED POTATO

The Baked Potato image

Provided by Alton Brown

Categories side-dish

Time 1h10m

Yield 1 potato per person

Number Of Ingredients 4

Ingredients

1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
Canola oil to coat
Kosher salt
Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions

Steps:

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

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