My pal Dan over at Dan330 sent me a message the other day and said, ‘hey I’m getting into the spice business, will you check these out?’ Of course I said yes! I was so excited when my bundle of spice mixes arrived; I got right to work coating this and sprinkling on that. What I ended up with was this big time flavor tater.
Baked potatoes are a staple weeknight meal, they are quick and require little to no brain power. A while ago I researched the proper way to cook a baked potato and it turns out I was doing it wrong… wah waah. I’ve never been a fan of bakers in the past because they just always seemed so bland and mushy but after some trial and error, I figured it out. Skip the foil, coat the potato in oil and seasonings, and then crank the oven high. That’s how it’s done apparently. With this technique you will have a fluffy, sweet tater with a crisp salty skin, just like in a steakhouse.
Montreal Style Steak Seasoning from Spicee Gourmet is the show stopper ingredient here! Montreal Style Seasoning is very salt heavy so if you decide to try a different spice mix on these, make sure you add ample course salt.
And if you’re a sour cream nut like me, you have to try french onion dip and sour cream together. It’s so good!
- 4 small to medium Russet Potatoes*
- 1 teaspoon Vegetable Oil
- 3/4 teaspoon Montreal Style Steak Seasoning, divided**
- 1/2 cup Sour Cream
- 1/2 cup French Onion Dip
- Fresh chopped Parsley, green onion, or chives (optional)
- Preheat oven to 425 degrees.
- Rub the potatoes with oil and 1/2 teaspoon seasoning. Do not prick potatoes with a fork or wrap with foil.
- Bake for 40 to 50 minutes on a baking sheet. Bake time will depend on the size of your potatoes.
- In the meantime, combine french onion dip and sour cream together in a small bowl.
- When potatoes are finished, cut a slit down the middle and break up the insides a bit. Top with as much or as little sour cream mixture as you like. Sprinkle with remaining seasoning and fresh herbs. Serve immediately.
- Serves 2 as a main course or 4 as a side dish.
- *Small potatoes are best for this. They bake a shorter time so that the spices do not burn.
- *Montreal Style Steak Seasoning is very salt heavy. If using a different type of seasoning blend, mix it half and half with course salt.