All baked potatoes are not created equal. Some are wrinkly-skinned and mushy. Some, like this garlic salt and oregano seasoned skin, take baked potatoes to a whole new level. Crisp skinned and delicious. This is a must-try recipe.

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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 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, which were placed on a small baking sheet.

Bake The Potatoes

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 flavored, together with the fluffy white baked potatoes with oregano. Yummy eats at it’s best.

Here are a few more tasty recipes to try:

Southwest Dressing Recipe
Stuffed Cucumber Bites Appetizer
One Pot Chicken with Potatoes and Gravy
Roasted Red Potatoes with Onions and Bacon
Shredded Turkey Sandwiches for a Crowd

Garlic Salt Oregano Baked Potatoes

Baked potatoes flavored with seasonings of garlic salt and oregano makes a crispy skinned potato that's a delicious side dish.

4.50 from 4 votes

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Course: Potato side dish, Side Dish

Cuisine: American

Keyword: baked potatoes

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 183kcal

Author: Joe Boyle

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 information is per 1 medium potato without added butter or toppings.

If you are baking your potatoes with other foods that require a different oven temperature, here are some basic guidelines: 300° oven, 90 to 100 minutes; 375° oven, 50 to 55 minutes; 400° oven, 45 minutes.

Nutrition