I have always tried to make restaurant quality baked potatoes or "Bakers", as those in the food business call them. Wrapping them in foil and baking for what seems like hours, or zapping them in the microwave, never really gives them the crisp skin and fluffy inside, that you find at a restaurant. I've been experimenting with different spices and cook times, and I think I have a winning blend!

First, you'll want to start with nice - sized potatoes. Wash & dry and poke a few holes in them.

Photo by Liberty

I pour some olive oil on a plate, and sprinkle a little of each one of these spices: Course Salt, Thyme, Italian Spices, Pepper, and Garlic Powder. Role the spuds in the oil mixture, and they are ready for the fryer.

The temp and time that you cook them will depend on the size, and how your fryer cooks. I set mine at 400 for 40 minutes.