Sliced Baked Potatoes

These sliced baked potatoes use the Hasselback technique: thin slices cut almost but not quite all the way through, so the potato fans open as it bakes. Butter seeps between the slices, the edges crisp up, and the interior steams soft and creamy.

The slicing is the only tricky part. You want thin, even cuts about ⅛ inch apart that stop about a quarter inch from the bottom. Setting the potato between two chopsticks or wooden spoon handles acts as a guide so the knife stops automatically before cutting through. Take your time here.

A drizzle of melted butter and a sprinkle of seasoned salt and fresh herbs go on before the oven. As the potato bakes, the butter melts down between the slices, crisping the cut surfaces like thin chips while the base stays soft and fluffy. Fifty minutes at high heat does the work.

The cheddar and Parmesan go on for the final 10-15 minutes. The cheese melts down into the crevices between slices, creating pockets of gooey cheese throughout the potato rather than just sitting on top.

Kitchen Tips

• Choose evenly sized potatoes so they all finish at the same time
• If the skins are tender, leave them on. They crisp up beautifully and add texture
• Use any fresh herbs you have on hand. Thyme and chives are classic, but rosemary and sage work just as well
• The potatoes are done when a knife slides easily into the center and the edges are golden and crispy

Variations

• Loaded Hasselback: Tuck thin slices of bacon between every few potato slices before baking, then top with sour cream and chives after
• Garlic butter: Mix 2 cloves of minced garlic into the melted butter before drizzling for a more aromatic version