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Baked potatoes are amazing. This variation has vertical slices made before baking, making the top cook to a crunchy, thick-cut potato chip consistency, with a creamy baked potato centre. It's the best of both worlds!
This fun trick can be done on almost any tuber. I used white and Russet potatoes, and a sweet potato.

Preheat oven to 425°F

Using a sharp kitchen knife, carefully start making a series of vertical cuts width-wise through the potato, making sure not to cut all the way through - cuts should only be 3/4 of the way through the potato. 
Place sliced potatoes on an baking sheet slices up, then drizzle top with oil, salt and pepper.
Bake for 50 minutes. Time may vary depending on size of potato and oven.

After my potatoes were done I decided to add some shredded cheese, green onion and sausage bits. These tasty tubers are good as a side to any meal, or just on their own for a gameday snack! 
Add your favourite toppings and consume!

I'd love to see your variation on this. Share in the comments below!
Enjoy
<p>Wow, this was really good. We used Garlic EVOO, salt, pepper, and dry ranch seasoning. Melted some cheese on the top afterwards, and it was delicious! Thanks for the idea!</p>
<p>your slices are somewhat thicker I think ... A+ yum factor but basically all that oil = fried in the oven = fried food unhealthy ... plus all that dairy fat = not healthy ... serve as only a sometimes treat but these could easily become addicting. Don't kill the messenger ... just sayin!</p>
<p>Here's a suggestion.....Olive oil is not only lower in fat, but the mono and polyunsaturated fats counteract the saturated fats in the oil. It's not fried if it's cooked in the oven. AND, last but not least, use non-fat sour cream which tastes just as good as the regular type. Just saying....</p>
<p>I wish to die with grease dripping off my elbows as I chow into a 10 second-per-side St. Louis Rare grilled cattleman's steak smothered in Bleu cheese crumbles, a side of peanut oil fried shoestring potatoes and butter smothered lima beans. With a double shot of single malted scotch, neat, water side, I could pass away very contentedly and fully sated. </p>
<p>LOL I'm sure you speak for many ... you sound like my ex-h who is 87 and does in fact do all that and plays 2 hours of hardball style tennis a day ... who knows for sure about such things ... to each his own!</p>
<p>I put a wooden spoon (handle) in front of the potato to prevent cutting all the way thru. Then top with breadcrumbs for an even crisp and finish with a slice of cheese about 15 min before done.</p>
<p>Spiral slice that potato and stuff it with a mixture of finely minced pepperoni, shallots, and grated parmesan. Bind that mix in by winding spaghetti thin slices of bacon into that spiral cut; and then deep fry that critical mass until it becomes a fully armed heart attack warhead.</p>
<p>Off the top of my head...</p><p>1.Crisped up pancetta or bacon and any kind of blue cheese...</p><p>2.Caramelized onions and a little anchovy paste...</p><p>3.Minced salt cod and black olives (kinda like a take on brandade)...</p><p>...so many wonderful variations for this dish.</p>
<p>A great topping for a baked potato is cottage cheese and salsa. Tastes Great!</p>
<p>When baking any potato I always first microwave each potato for a minute or two. That gets it/them warm so you don't waste the first 10 0r 15 minutes doing it in the oven just getting it to a warm temperature so it will actually start to cook. Also, try mixing a little oil with whatever you want for an additive (salt, pepper, cheese, etc.) as the result will be thinner and actually run down into the slices for much better flavor throughout.</p>
<p>Why even bake? Why not just microwave for 3 to 5 minutes, depending on the size of potato. The only down side, is you don't have the crispiness that baking will give you. But it does save a fair amount of energy and a lot of time.</p><p>If you want to add cheese, cut thin slices, of your cheese of choice, and insert the cheese slices, between the slices of your potato. And, just &quot;nuke&quot;.</p>
<p>Microwaving a potato to completion is kinda like boiling it because the microwaves only excite the water molecules in the potato. Nothing wrong with that but baking gives it a different texture and crispness.</p><p>I just initially warm the potato up and then let it bake to completion. takes about half an hour to complete so saves energy too. </p><p>I also use the MW to get a steak from refrigerator temp to room temp so you can properly time it's grilling time.</p>
I sit the potato in s dessert spoon and then make cuts. Stops you cutting through
<p>I use a skewer through the potato that acts as a stop. Too easy to cut all the way. It works everytime. </p>
Try baking a Vidalia onion this way (you'd probably need to cut farther through). <br>I like your spiral cut idea Mr Boswell !
<p>I wonder if you have tried baked potato, pricked with pointed knife eight times each side, rubbed with oil, dusted with salt...baked on the rack. crispy tasty skin, floury inside....agria is my favourite.</p>
<p>did you ever consider, a spiral slice. so that it is like a continuous coil spring, that you can stretch out to bake. there used to be a restraint in golden colorado, that did this to make french fried spirals.</p>
<p>restaurant? or did you actually mean &quot;restraint&quot;.</p>
Cheese had not penetrated much, still tasty. I think laying the potato across a curved surface to open it up is worth a try.
tried putting mine on a curved surface but it didn't do much because they weren't long potatoes. but they sure we're tasty!
<p>Why not use the microwave oven instead...its faster and more economical. I bake my russett potato all the time and they come out great, but I have not tried this method, but definitely will.</p>
<p>So, I thought I had finished my lunch, but those hunger pangs came roaring back when I saw this potato. I had seen the recipe before, but never tried it. Today, the tummy and the product came together in a harmony of eating. Thanks for posting this!!!</p>
<p>The original &quot;Hasselbackspotatis&quot; originated from the restaurant &quot;Hasselbacken&quot; in Stocholm, Sweden. It's a really simple recipe where you put butter on the semi sliced potatoes when you place them in the oven. After 1/3 of the time you put some more butter on and after another 1/3 you do it again, but this time you sprinkle bread crumbs on top. The butter and the crumbs makes for a really crispy exterior and a nice soft interior.</p><p>As a Swede it's really nice to see that this potato recipe is spreading around the world! By the way, if you ever come to Stockholm, &quot;Hasselbacken&quot; is well worth a visit! The restaurant originates from the middle of the 18th century! :)</p>
<p>Make a boat out of foil and cook them on the grill...</p>
<p>You should make a jig that you drop the potato into so that when you slice you can only go three quarters of the way down... maximum slicing efficiency :-)</p>
Looks great!
Stuff grated cheese between each slice of potato and let it melt out
<p>Add blue cheese, thin slices of smoked ham between each slides, chopped chives...Italian style.</p>
Hasselback potatoes. I put a thin slice of garlic between each slice, fiddly, but worth it and helps open the potato up to let the cheese in. Also I always use the chopstick method.
Chopstick method?
<p>Probably referring to the method of slicing where a chopstick is laid on each side of the potato, preventing you from slicing all the way through. Works pretty well if the potato has uniform thickness - not so much if it's curvy.</p>
I really like baked potatoes, I'm definitely going to have to try this next time! But, if you honestly the k that baked potatoes are &quot;amazing&quot; then I think you need to get out of the house more often.
<p>These were great!!! We loved them, the chip like element and the baked potato inside was great. It's been cold so we added some chili, cheese, and sour cream! Definitely adding these to the recipe book.</p>
Okay checking back in lol. The sweet potatoes weren't "great" in my opinion but when I used regular potatoes it was amazing!!!! thank you again. Also I cooked bacon beforehand and them poured the bacon fat into the slits. The result was a more subtle bacon flavour with that wonder that oil brings (never even added the meat bits). Just an idea worth mentioning, hope you try it.
<p>HA! great minds think alike...I just did the same...Hope I used enough grease to give it a bacony flavor! </p>
<p>Just put one in the over 10mins. ago...I used bacon grease instead of olive oil.....No need for bacon bits! ;)</p>
<p>Mine are in the oven right now...they smell so good! I used butter and olive oil, garlic, sea salt and fresh ground pepper. I wish I would have lined the pan with foil, but will definately be making these again!</p>
<p>I had huge potatoes so it took twice as long and I left some of them in the oven on &quot;off&quot; for awhile. I tried an apple corer, too and it was all good. I suppose one could microwave for awhile first like a baked potato and finish in the oven. Thanks for a great instructable. 8-) I slathered mine with sour cream and bits of kale from the garden.</p>
<p>This is so good! Today I made a pork loin in the slow-cooker, but it was so large the potatoes wouldn't fit, so going to make these as a side dish! Going to be so yummy!</p>
It's perfect with garlic and yogurt.
BACON! Must have bacon!
I sliced mine like the instructions, then added a thin slice of green pepper, slice of uncooked bacon, slice of red pepper, and repeated until the spud was filled up. Then rubbed them with gobs of butter, and sprinkled a grated 4 cheese mixture on top. We loved 'em!! Sure am glad I lined the cooking sheet with foil, this made clean up a lot easier.
Just did this for lunch and used ghee (clarified butter) instead of oil, it turned out perfectly
These are known as Swedish baked potatoes, or under the other name Hasselbackspotatis. <br>Delicious as always. I made these quite a while ago, and prefer them over regular potatoes.
love them
tried this..put tomato garlic and cheese. was goooodddd.
genial!!! si me permites lo voy a publicar en mi Facebook =)
put the potato between two chopsticks to prevent cutting all the way through, much easier and quicker when you're doing dinner for 20!

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