Sliced Baked Potatoes are a visually striking and delicious side dish where each potato is thinly sliced—accordion-style—without cutting all the way through. This technique allows the edges to crisp up beautifully while the inside stays soft and fluffy. Brushed with a savory blend of olive oil and butter, and finished with cheese, herbs, and optional toppings like bacon or sour cream, these potatoes are as versatile as they are irresistible.
Whether you’re serving them at a holiday table or alongside a weeknight steak, they bring both elegance and comfort to the plate. Plus, they’re surprisingly easy to make with just a few pantry staples.
🧂 Ingredients:
Base:
- 6 medium Russet or Yukon Gold potatoes
- ¼ cup olive oil
- ¼ cup unsalted butter, melted
- Salt and freshly ground black pepper, to taste
Optional Add-Ins:
- 8 slices thin-cut cheddar cheese (for stuffing between slices)
- 4 slices cooked bacon, crumbled
- ⅓ cup sour cream
- 2 tablespoons chopped green onions or chives
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder or minced garlic
- Fresh rosemary or thyme (for garnish)
🔪 Instructions:
1. Prep the Potatoes:
- Preheat your oven to 450°F (230°C).
- Wash and scrub the potatoes thoroughly. Pat them dry.
- Place each potato on a cutting board between two chopsticks or wooden spoons. This prevents you from slicing all the way through.
- Using a sharp knife, make thin slices (about ⅛ to ¼ inch apart) across the potato, stopping just before the bottom so the slices stay connected.
2. Season and Oil:
- In a small bowl, mix the olive oil, melted butter, garlic powder (if using), salt, and pepper.
- Place the potatoes on a foil-lined baking sheet.
- Brush the oil-butter mixture generously over each potato, making sure to get between the slices.
3. Bake – First Round:
- Bake the potatoes for 50–60 minutes, or until the slices begin to fan out and the edges are golden and crisp.
- Halfway through baking, baste the potatoes again with the remaining oil-butter mixture for extra flavor and crispiness.
4. Add Cheese and Toppings:
- If using cheese, insert thin slices of cheddar or Parmesan between the potato slices during the last 5–10 minutes of baking.
- Sprinkle crumbled bacon over the top and return to the oven just long enough to melt the cheese and warm the bacon.
5. Serve and Garnish:
- Remove from the oven and let cool slightly.
- Top with a dollop of sour cream, a sprinkle of green onions or chives, and fresh herbs if desired.
💡 Tips & Variations:
- Crispier Finish: For extra crispy edges, broil the potatoes for the last 2–3 minutes.
- Spicy Kick: Add a pinch of cayenne or smoked paprika to the butter mixture.
- Loaded Style: Turn them into loaded baked potatoes with shredded cheese, jalapeños, and ranch drizzle.
- Make Ahead: Slice and prep the potatoes in advance, then bake just before serving.
These Sliced Baked Potatoes are a feast for the eyes and the taste buds—crispy on the outside, tender on the inside, and endlessly customizable. They’re the kind of dish that makes people think you spent hours in the kitchen, when really, it’s just smart slicing and a little butter magic. Want to pair them with a creamy dip or a tropical drink next? I’ve got ideas!