Sliced Whole Baked Potatoes Recipes

CINNAMON SWEET POTATO SLICES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Arrange sweet potato slices on the baking sheet. Brush with 1/2 the butter. Mix the sugar and cinnamon in a small bowl, and sprinkle 1/2 over the potatoes.
• Bake 15 minutes in the preheated oven. Turn, brush with remaining butter, and sprinkle with remaining cinnamon and sugar. Continue baking 15 minutes, or until tender.

BAKED POTATO SLICES

Steps:

• Preheat oven to 400 degrees, and place rack in the middle of the oven. In a medium bowl, combine the potatoes, olive oil, and thyme. Season with salt and pepper, and toss until well coated.
• Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Bake until potatoes are golden brown and crisp in places, about 30 minutes.

HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with foil, then coat the foil with cooking spray.
• Place a potato on a cutting board between two chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through.
• Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan.
• In a small bowl, whisk together the olive oil, butter, salt and pepper.
• Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.
• Bake for 50-60 minutes until potatoes are tender and browned.
• Remove the potatoes from the oven; let them cool for 5 minutes.
• Insert the cheddar cheese slices in between each cut of the potatoes.
• Return the potatoes to the oven and bake for an additional 3-5 minutes or until cheese is melted.
• Top each potato with a dollop of sour cream, then sprinkle the bacon and green onions over the top. Serve immediately.

OVEN-BAKED POTATO SLICES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
• Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
• Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
• Remove from the oven. Let cool slightly and pour into a serving dish.

BAKED POTATO SLICES

Steps:

• Cut potatoes into 1/4-in. slices. Place in a large bowl; drizzle with oil. Sprinkle with seasoning blend and salt; toss to coat., Arrange potatoes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 20-25 minutes or until golden brown, turning once.

SLICED BAKED POTATOES

Steps:

• Peel potatoes only if the skin is tough, otherwise, just scrub and rinse them.
• Cut potatoes vertically, into thin slices, but not all the way through. Lay a spoon next to the potato to prevent knife from cutting all the way through. (A wooden spoon works great.).
• Put potatoes in a baking dish. Fan them slightly.
• Sprinkle with salt, and drizzle with the melted butter. Sprinkle with herbs.
• Bake potatoes at 425 degrees for about 50 minutes.
• Remove from oven. Sprinkle with cheeses.
• Bake potatoes for another 10-15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check for doneness with a fork.
• To microwave: Prepare potatoes as above, and place in a microwave safe dish or pan.
• Sprinkle with melted butter and herbs.
• Microwave on High power for 10 minutes, rearranging the potatoes after 5 minutes if your microwave does not have an automatic turn table.
• Let rest for 5 minutes.
• Sprinkle with grated cheese and Parmesan cheese.
• Microwave for another 4-6 minutes on High power until cheeses are melted, and potatoes are soft.
• Sprinkle with salt, and serve.
• Note: You may substitute 2-3 teaspoons dried herbs of your choice for the fresh, if you prefer.
• After the potatoes are done, a little sour cream on top, sprinkled with bacon bits might be good.

HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
• Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

SLICED WHOLE BAKED POTATOES

Steps:

• Peel the potatoes.
• Cut the potatoes into thin slices, but not all the way through; use a handle of a spoon to prevent knife from cutting all the way.
• Put potatoes in a baking dish; fan them slightly.
• Sprinkle with salt and drizzle with butter.
• Sprinkle with herbs.
• Bake at 425 degrees for about 50 minutes.
• Remove from oven and sprinkle with cheeses.
• Bake potatoes for another 10-15 minutes until lightly browned, cheeses melted and potatoes are soft inside; check with a fork.

SLICED BAKED POTATO (HASSELBACK) WITH ROSEMARY AND GRUYERE

Steps:

• Preheat oven to 425°F and place rack in the lower-middle position.
• Cut slits in each potato 1/8 to 1/4-inch thick slices, careful not to cut all the way through (you want to be able to lift the potato in one piece). An easy way to do this is to put a knife or wooden spoon handle up against the length of a potato, and slice until you hit the handle with the knife.
• Wrap each potato with aluminum foil and and bake for 35 minutes.
• Unwrap each potato and brush everywhere (including the bottom) with half of the olive oil.
• Bake, unwrapped (you can leave the potatoes in the foil), for an additional 15-25 minutes, until potatoes are soft and tender.
• Take potatoes out of the oven and gently open each slit with a pairing knife. Put a slice of cheese in between each slit (you can skip some if the slices are really thin - add a piece of cheese for every 2-4 slits).
• Do the same for the rosemary and chives, brush with the remaining olive oil, and season with more salt and pepper.
• Return to bake in the oven for 5-10 minutes or until cheese has melted. Serve.