Sliced Baked Potato




Introduction: Sliced Baked Potato

About: The only time I open my mouth is to change feet

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!

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75 Discussions

After reading the comments with some tips I decided to put my potatoes in the microwave for 2 minutes 30 seconds before putting them in the oven. After microwaving each one I put it in the baking dish & cut a slice of butter & ran it in between each slice as the others were microwaving. This opened up the potato more because the starch in the potatoes were gluing them kinda shut. I got about half way thru each potato before the butter melted too much to continue, so I rubbed the half I just did with the rest of butter & continued doing the second half with another pat of butter then put them in the oven..By the time they were ready to do the second half of butter drizzle (for crispiness) they were nicely fanned out & it took about 20 minutes off the total cooking time. they turned out great.

5 replies

I sliced them before microwaving..


Reply 2 years ago

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!

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....

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.

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!

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.

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.

Off the top of my head...

1.Crisped up pancetta or bacon and any kind of blue cheese...

2.Caramelized onions and a little anchovy paste...

3.Minced salt cod and black olives (kinda like a take on brandade)... many wonderful variations for this dish.

A great topping for a baked potato is cottage cheese and salsa. Tastes Great!

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.

2 replies

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.

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 "nuke".

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.

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.

I also use the MW to get a steak from refrigerator temp to room temp so you can properly time it's grilling time.

I sit the potato in s dessert spoon and then make cuts. Stops you cutting through

I use a skewer through the potato that acts as a stop. Too easy to cut all the way. It works everytime.

Try baking a Vidalia onion this way (you'd probably need to cut farther through).
I like your spiral cut idea Mr Boswell !

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.

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.

1 reply

Cheese had not penetrated much, still tasty. I think laying the potato across a curved surface to open it up is worth a try.