Scrumptious Sliced Baked Potatoes
Just slice the potato in sections, making sure to not cut all the way through. Tuck slices of garlic in between for loads and loads of flavor, top with butter and oil, and bake. Or, you can try whatever mix of spices and flavorings/garnishes you desire. Ours came out very crispy, so probably baked them a bit too long. They are a twist on baked potatoes and sure make for an impressive presentation.
INGREDIENTS
- 2 russet potatoes–small, medium, or large
- 2 cloves garlic, sliced (or more if you prefer)
- 2 tbsp. unsalted butter (or more if you prefer)
- kosher salt (or regular table salt)
- 2 tbsp. olive oil
- toppings of choice for baked potatoes: cheese, sour cream, chives…
- Preheat oven to 425 degrees F.
- Scrub, rinse, and dry potatoes.
- Slice a thin layer off bottom of potatoes to provide stable base. Slice into potatoes widthwise but not completely through to bottom. Aim for an accordion effect.
- Thinly slice garlic cloves and slide garlic between potato slices.
- Place potatoes on baking sheet. Sprinkle with salt. Top each potato with 1 tbsp. butter. Drizzle with olive oil. Bake for one hour or until tender on the inside and crisp on the outside. Remove pan every 15 minutes to baste potatoes in the oil and butter on the pan. This will make the skin extra crispy and buttery.
- Remove from oven; cool for 10 minutes.
- Top with sour cream, cheese, chives, or any other toppings you desire.
Sliced Baked Potatoes Presentation
