Ww Sliced Baked Potatoes 4 Points Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Peel the potatoes if the skin is too tough, otherwise just scrub and rinse them.
• Cut the potatoes into thin slices (but not all the way through - place the handle of a spoon or table knife alongside the potato to prevent the knife from slicing all the way).
• Put the potatoes in a baking dish; slightly fan out the slices.
• Drizzle the potatoes with melted butter and sprinkle with herbs and salt (to taste).
• Bake the potatoes for about 50 minutes.
• Remove the potatoes from the oven, sprinkle with parmesan and cheddar cheese.
• Bake the potatoes for another 10-15 minutes (until they're lightly browned and soft inside, and the cheeses are melted).

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.

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:

• Preheat oven to 400 degrees.
• Bake potatoes for 1 hour or until tender. (I have zapped them in the microwave, but the oven is best).
• Let cool slightly.
• Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell.
• Mash pulp with a potato masher.
• Add milk and next 5 ingredients; stir well.
• Spoon potato mixture into shells.
• Place on a baking sheet; bake for 15 minutes or until thorougly heated.
• Sprinkle each potato half with 1 1/2 teaspoons green onions; top evenly with crumbled bacon.

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:

• 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:

• 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:

• Cut unpared potatoes into 1/4" thick slices.
• Place overlapping slices in buttered oven to table 13x9x2 pan.
• mix butter and oil.
• Brush slices with mixture.
• Pour remaining over potatoes.
• Sprinkle with garlic, salt and thyme.
• Bake 400 degrees 25 to 30 minutes or until potatoes are done and browned at the edges.
• Serve immediately.

Steps:

• Preheat the oven 230C.
• Peel the potatoes and cut them into thin slices.
• Mix the oil, salt and pepper into the potatoes and herbs too if you want.
• Toss well.
• Spread the slices in a large baking pan (non stick preferable) so that they overlap slightly.
• Bake the potatoes uncovered for around 20 mins.
• You can bake them longer if you need them crisper.