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!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.