Sliced Baked Potatoes Recipes

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.

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet.
• Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes.
• Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes.
• Garnish with additional Parmesan and chives.

Steps:

• Preheat oven to 400°F. Brush both side of potato slices with butter; place them on a cookie sheet. Bake for 30 to 40 minutes, or until lightly browned on both sides, turning once. When potatoes are ready, top with crumbled bacon, cheese, green onion. Return to oven and continue baking until the cheese has melted. Add a dollop of sour cream when done and enjoy! Note: You can also poke holes in the potatoes and microwave them for six minutes instead of baking.

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.

Steps:

• Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
• Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

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.

Steps:

• Peel potatoes if the skin is tough, otherwise, just rinse and pat dry.
• Cut potatoes into thin slices, but not all the way through. (A clever trick for doing this is to place your potato between two table knives--the knives will stop your cutting blade at an even level across potato).
• Place potatoes in a microwave safe dish or pan.
• Sprinkle with melted butter and chopped herbs--getting it down between slices.
• Microwave for 10 minutes, rearranging potatoes after 5 minutes.
• Check doneness and cook a bit more if necessary until potatoes are nearly done.
• Sprinkle with grated cheese and Parmesan cheese.
• Microwave for another 4 to 6 minutes until cheeses are melted and potatoes are soft.

Steps:

• Place the potatoes, water, onion and bouillon in an ungreased microwave-safe 2-1/2-qt. dish. Cover and microwave on high for 12-14 minutes until potatoes are tender and bouillon is dissolved, stirring once., In a small bowl, combine the flour, salt and garlic powder; stir in milk until smooth. Pour over potatoes. Microwave, uncovered, on high for 4 minutes or until thickened, stirring twice. Stir in sour cream; sprinkle with cheese. Cook 3 minutes longer or until cheese is melted. Sprinkle with pepper if desired.