Savory Baked Potato
Savory Baked Potato
Be the first to rate this
![Servings]()
PortionsPortions 4
Ingredients
- 4 russet potatoes, scrubbed
- 1/4 cup Country Crock Drizzle and Sizzle, plus more for serving
- 2 tablespoons finely chopped fresh rosemary leaves or 2 teaspoons dried rosemary
- 3/4 teaspoons salt
- finely grated Parmesan, for serving, optional
- chopped fresh chives, for serving, optional
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Use a fork to poke holes all over each potato. This will allow steam to escape from the potatoes while baking. Transfer potatoes to baking sheet. Squeeze Drizzle and Sizzle onto potatoes and use your hands or a paper towel to rub a thin layer all over each potato. Sprinkle rosemary, and a large pinch of salt onto potatoes and give everything one last toss.
- Bake until potatoes are fork tender and skin is crisp, 45 to 60 minutes.
- Serve with more Drizzle and Sizzle for topping and grated parmesan and chives, if desired.
Tell us what you think below
Please enter your feedback before submit
You have already submitted your review, please change something to update.
Please enter your feedback below 500 characters
Error in submitting your feedback, please try later.
Nothing to add, thanks!
Thanks for sharing your feedback!
This pop-up will close automatically
