Baked Potatoes Get Crunchy And More Flavorful When You Deep-Fry Them (Yes, The Whole Potato)

Baked potatoes are simple enough that everyone seems to have their own go-to method for making them. From rubbing the skin with oil and salt for extra crispness and flavor to wrapping the spuds in foil, there are plenty of techniques out there. But if it's a really crunchy exterior that you're after, here's one trick we're pretty sure you've never heard about (or even considered): Deep-fry the whole thing.

After you've baked the potato in the oven and let it cool enough to handle, coat it in a batter and lower it into hot oil for a few minutes. Since the potato is already cooked, the oil only has to crisp the outside, which takes a few minutes at about 350 degrees Fahrenheit. It should come out of the fryer with a golden shell surrounding the fluffy center. The batter is the key to the whole thing, but it doesn't have to be anything fancy. A basic setup of flour, beaten egg, and panko or breadcrumbs is a good place to start, though you can go the extra mile by making a batter with an extra shot of heat from Cajun seasoning or hot sauce.

As odd as it may sound, the idea isn't new. At the 2014 State Fair of Texas, vendor Butch Benavides was a Big Tex Choice Awards finalist with a chicken-fried loaded baked potato: A spud stuffed with butter, bacon, and cheddar, battered in seasoned flour, fried, and served with ranch. If it's good enough for Texans and food critics, it'd be a darn shame if you don't give it a try.

Once the potatoes are out of the oil, set them on a wire rack for a minute so the bottoms don't get soggy. Then cut a slit down the middle and squeeze the ends toward each other to fluff up the inside, the same way you would with any baked potato. The usual toppings all work here, including butter, sour cream, cheddar, and bacon.

The crunchy shell holds up well to heavier toppings, too, so if you're planning dinner of a deep-fried potato loaded with yesterday's pulled pork and barbecue sauce? Not a problem — in fact, throw a smattering of chives on top for some freshness, and it's ready for the 'Gram. For a breakfast version, you can stuff it with classics like sausage and scrambled eggs. In other words, frying it doesn't limit your options. You can still top it however you like, whether it's a weeknight dinner or game day.

Wet toppings and sauces will soften the crust if they sit too long, so add them right before eating or serve them on the side. Either way, eat these quickly, preferably as soon as they're out of the fryer. Just don't plan on much of a side dish — one can make for a pretty filling meal all on its own.