RED LOBSTER SALT CRUSTED BAKED POTATOES
This has long been a specialty of mine. These potatoes are versatile. They can be wrapped in foil or left exposed. They can be baked using convection or a regular oven. You might even try the microwave. I added those directions at the end. These potatoes will come out very tender, full of flavor and oh so yummy. You might choose to eat them with nothing but butter on top, as my husband does. These potatoes are even hearty enough to replace meat as your main dish at supper. They will also be pretty enough to serve to company. I have had so many comments that these are identical to the Red Lobster potatoes that I had to try the ones at RL. I agree they are similar, but mine seem more flavorful. I think I put on more salt and end up with a drier, crisper skin.
Provided by Burned Toast
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
- Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
- Pour oil onto one small plate and salt onto another.
- Place an ungreased cookie sheet next to the plates.
- One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
- Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
- Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
- Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
- Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
- Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.
Nutrition Facts : Calories 283.4, Fat 13.7, SaturatedFat 1.9, Sodium 1757.2, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
BAKED POTATOES THE WAY RED LOBSTER MAKES THEM
I worked @ Red Lobster for 27 years this is super simple The Best Baked Potaoes
Provided by Roxanne L Andersen-Bridges
Categories Potatoes
Time 50m
Number Of Ingredients 3
Steps:
- 1. perheat oven to 450* wash and dry potatoes put potatoes on a heavy baking pan brush with melted butter cover potatoes with kosher salt they should be covered with salt to make a snow-cap bake for 45 minutes.
- 2. The salt will be sucked into the potato while cooking. when done you can wipe all the salt off, baking the potatoes like this is why they taste so good. *when you get a baked potato covered in foil it's wet because it's being steamed not baked.
- 3. *If you ever make something and it tastes too saltey cut a potato in half put both halves in. then throw the potatoes away when your dish is done.
HOW TO MAKE SALTY, CRISPY SKINNED OVEN BAKED POTATOES
If you are looking for restaurant quality,salty, crispy skinned baked potatoes, here is how to make the BEST baked potato - with a few secret tricks of the trade!
Provided by Karlynn Johnston
Categories Side Dish
Time 1h20m
Number Of Ingredients 3
Steps:
- Preheat your oven to 400 °F.
- Pierce each potato 3-4 times with the tines of a fork.
- Coat each one well in canola oil, then sprinkle heavily with flaked sea salt all over. You need to get a good crust of salt. Place on a wire baking rack in the middle of a baking tray and place the potatoes on top.
- Bake in the oven for 60-75 minutes or until they are fork tender. Remove and cool slightly on the baking sheet.
- To serve, once they are warm cut a slit lengthwise down the top of the potato, not cutting to the very end however. Take your fingers and place on either side of the potato and push the ends in towards each other to "pop" the center open ( it will look like a restaurant potato now!)
- Serve with butter and pepper, or any and all toppings!
Nutrition Facts : Calories 124 kcal, Fat 14 g, SaturatedFat 1 g, Sodium 6976 mg, ServingSize 1 serving
LOBSTER-STUFFED POTATOES
Steps:
- Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven.
- Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes.
- Meanwhile, place the lobsters in the freezer for 15 to 20 minutes-this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water.
- Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically-this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later.
- Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat.
- Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later.
- In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined.
- Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve.
RED LOBSTER BAKED POTATOES RECIPE
Red Lobster baked potatoes are delightful. They are prepared using russet potatoes, cheddar cheese, sour cream, and spring onions. Prepare these exact baked potatoes in your comfort kitchen in no time.
Provided by Yamini Rathore
Categories copycat
Time 55m
Number Of Ingredients 7
Steps:
- Clean the potatoes, rinse with the cold water, and let dry.
- Grease the baking tray with oil and spread the sea salt all over.
- Roll the potatoes with melted butter and then sea salt all over the potatoes.
- Then, make a nice slit on the top.
- Lay them on the baking tray parchment paper beneath. Using a fork, make a few holes on the top of the potatoes.
- Bake them for 50 minutes.
- Remove the potatoes from the oven. Immediately add cheddar cheese, sour cream, and spring onions. Let it sit for 2-3 minutes until the cheese melts.
- Serve warm!
Nutrition Facts : Calories 270 kcal, Carbohydrate 55 g, Sodium 1730 mg, Fiber 6 g, Protein 7 g, Fat 3.5 g, Sugar 3 g, ServingSize 1 serving
30 RED LOBSTER COPYCAT RECIPES
Steps:
- Choose your preferred recipe for red lobster.
- Prepare needed ingredients.
- Cook for 30 minutes or less.
Nutrition Facts :
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- Red Lobster Cheddar Bay Biscuits. There’s no better way to start your meal than with Red Lobster cheddar bay biscuits. These deliciously buttery bites are easily the best biscuits out there.
- Red Lobster Shrimp Scampi. This is one of the most popular menu items. A generous helping of pasta is smothered with a delicious butter sauce and topped with plump, juicy shrimp.
- Red Lobster Tartar Sauce. Every fish dish needs a side of tartar sauce, and you can make your own with this copycat recipe! It’s perfectly creamy with that “tart” flavor that gives the sauce its name.
- Red Lobster Pina Colada Sauce. If you like pina coladas, you’ll have to try this tropical-flavored sauce! Top your savory filet with this fun and fruity flavor.
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- Red Lobster Baked Potatoes. What could be special about a baked potato? Butter, sour cream, olive oil, and sea salt are some of the secret touches Red Lobster adds.
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- Red Lobster Crab Stuffed Mushrooms. Stuffed mushrooms are the perfect appetizer, and Red Lobster makes them even better by adding crab meat to the filling.
- Red Lobster Artichoke Dip. Artichoke dip is a party staple, but why is Red Lobster’s so much better? Find out when you make this recipe! All of your favorite ingredients are in this recipe, and more.
10 BEST ITEMS ON RED LOBSTER'S MENU (10 EVERYONE SHOULD AVOID)
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Estimated Reading Time 8 mins
- Worst - Just A Boatful Of Sauce With That Small Amount Of Crab. Oh, someone save the innocent linguini looking like it's been buried deep down in the sea of Alfredo.
- Worst - R.L Should've Stuck With The Seafood. While Red Lobster may serve up one of the best 12-ounce steaks in the fast food industry, they seem to lack in the chicken division.
- Worst - Canned Shrimp Are The Perfect Addition To Nachos. Nachos are an American staple that all patriots love to tackle before a big meal. They are best served during sports games, at movie screenings, and definitely at restaurants where it may seem like your meal may take "just a few more minutes."
- Worst - All you can eat crab fiasco Will Take All Your Money. The Endless Crab is a commercial that Red Lobster fans have been hearing and falling in love with since the beginning of Red Lobster's day.
- Worst - Chocolate Wave To End The Night In The Hospital. After eating all-you-can-eat cheddar bay biscuits, an appetizer, and a large meal, it is now time to order dessert.
- Worst - Creamy langostino lobster baked potato Is A Cry For Help. My worst fears have come true. You may not be able to tell what this "dish" is supposed to be, however we've been brought here today to break it down to you.
- Worst - Bar harbor lobster bake Or Lobster Wake? This dish is the perfect example to the old expression: "look, but don't touch." It's appealing to look at, there seems to be plenty of seafood (probably in correlation to the price), and it doesn't seem to be drowning in sauce.
- Worst - This Shrimp Should've Stayed In The Water. Another prime example of the necessary need for a culinary certificate. Whoever decided to put fried prawns with a garlic butter shrimp soup, a messy and sad looking baked potato that doesn't look like it should be eaten, and a plop of sour cream, needs to be fired.
- Worst - Beer Battered Walleye Fish Does Not Look Like Fish. Although walleye fish may not be as popularly known as opposite to its opponents like salmon, tuna, cod, even white fish, just to name a few, it still has a rep for being known.
- Worst- Say Heck No To Calamari And Vegetables. Okay, grab the water and the jogging gear because this appetizer will definitely make you need them. The deep fried calamari and deep fried vegetables is not only deep fried, giving this dish a whopping 1520 calories for an APPETIZER, it is also heavily salted, making the sodium level for this APPETIZER (I can't emphasis this enough) at well over 3000 milligrams, according to Fitbit.com.
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