Crispy Split Baked Potatoes
Crispy, slightly crunchy on the edges, and oh so delicious all the way around. These potatoes are a mix between potato skins and twice baked potatoes, and I will never cook them another way again!
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
Ingredients
- Russet Potatos
- Olive Oil
- Salt
- Pepper
- Garlic Salt
- Parchment Paper (do not forget this)
Instructions
Preheat your oven to 440° and prep a cookie sheet with parchment paper.
Cut your potatoes in half down the length of the potato. Olive oil the “face” (the 1/2 cut middle part) and add your salt, pepper and garlic salt (go easy on the salt if you use garlic salt vs garlic powder so they aren’t too salty).
Then flip the “face” side down. Repeat with the backs of the potatoes.
With all potatoes Face-side down on your parchment papered cookie sheet, place them in the oven and bake for 40 minutes.
Top with your favorites, and enjoy!
Keywords: Baked Potato