All baked potatoes are not created equal. Some are wrinkly skinned and mushy. Some, like this garlic salt and oregano seasoned skin takes baked potatoes to a whole new level. Crisp skinned and delicious. This is a must try recipe.
I love a good baked potato. Especially when it has a nice crispy, tasty skin that can be eaten. This is one of those. And the skin is where the nutrients are in a potato.
My brother in law, John, who is an excellent cook, introduced me to seasoned potato skins. Every time he served baked potatoes they were exceptional tasting. Finally I watched him prep the potatoes and this is exactly what he did.
1. Grease
2. Sprinkle with garlic salt
3. Add some dried oregano
That’s it. Who knew. If you already season the skins of your baked potatoes…lucky you. You know how good it is.
Just fluff the potato, then grab a forkful with a piece of the seasoned skin. Stick it in your mouth. The added flavors are heavenly. Everything goes with garlic and oregano…right? And it is so easy to prepare.
Prepping your baked potatoes
A baking potato is a russet potato. That starch filled, thick skinned spud. Wash the potatoes and dry thoroughly. Then coat with a grease. For these, I used Crisco, just like my mom used to use. About a teaspoon per potato. Just rub it on well to coat all the surfaces.
Use a fork next to poke holes in the skin to let the potato breathe while baking. I poked these 6 or 7 times. Stick your fork into the potato to hold it over your sink and sprinkle all over with the garlic salt and then the oregano.
Place the potatoes on a baking sheet to get ready to bake. I used individual Lodge cast iron trays (affiliate link), which were placed on a small baking sheet.
Place the potatoes in a preheated 350° oven for 1 hour, then check if they are done with a paring knife. If the knife goes in effortlessly, they are done. If not, let them go for another 10 to 15 minutes and check again.
Take them out of the oven and serve right away. I usually use a sharp knife when eating these. It will cut the crispy skin easily and that’s what I like. Crispy skins, garlic and oregano flavored, together with the fluffy white baked potatoes. Yummy eats at it’s best. Joe
Garlic Salt Oregano Baked Potatoes
Ingredients
- 2 medium russet potatoes, washed and patted dry
- 2 tsp vegetable shortening
- 1/2 tsp garlic salt
- 1 tsp dried oregano
Instructions
- Preheat oven to 350°.
- Prep the potatoes by poking holes in the skin, (5 to 7 pokes), then coat each potato with shortening.
- Poke the fork into the potato and hold it over your sink, then sprinkle garlic salt and oregano on all of the potato.
- Place the potatoes on a baking sheet and bake for 60 minutes. Check doneness with a fork or paring knife. They should easily penetrate the flesh of the potato. If there is some resistance yet, bake for another 10 to 15 minutes.
- Serve hot with toppings of your choice.
Notes
Nutrition
This recipe post contains an affiliate link so if you purchase anything from this, we’ll receive a small commission at no extra cost to you.
Sounds good. I will have to try it.
I LOVE these potatoes. The skins have always been my favorite part of a baked potato, but this puts them over the top.
I agree with everything you said about this quick, easy, and delicious recipe. John introduced us to this recipe a while ago and it became our absolute go-to recipe for baked potatoes. Like you said; “who knew?”