Fan Sliced Baked Potato Recipes

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SLICED BAKED POTATOES



Sliced Baked Potatoes image

An easy way to give the bland potato a lot of new flavor ! The light coating of butter and cheese gives the potatoes a crisp outside. These are fun to make, and look delightful ! Oven baked, or microwave. Oven bake time: appx. 1 hour. Microwave bake time 16-20 minutes.

Provided by Karen Anne Newton RN

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium potatoes
1 teaspoon salt
3 tablespoons melted butter
2 -3 tablespoons chopped fresh herbs, such as parsley, chives, thyme or 2 -3 tablespoons sage
4 tablespoons grated cheddar cheese
1 1/2 tablespoons grated parmesan cheese

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.

ROASTED FAN-SHAPED POTATOES



Roasted Fan-Shaped Potatoes image

These wonderful oven-roasted potatoes are very pretty to serve-the partially cut slices spread out in the shape of a fan. Folks at a potluck can easily take as many slices as they want. I especially like these potatoes with ham, roast pork or beef. -Eunice Stoen Decorah, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 5

12 large baking potatoes
1/2 teaspoon salt
1/2 cup butter, melted
6 tablespoons dry bread crumbs
6 tablespoons shredded Parmesan cheese

Steps:

  • With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425° for 30 minutes., Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.

Nutrition Facts : Calories 382 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 69g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.

CRISPY BAKED POTATO FANS



Crispy Baked Potato Fans image

Why this recipe works: This stunning potato dish delivers a fluffy interior, a crisp exterior, and a cheesy bread crumb topping�if you can get the potatoes cooked right. For our Crispy Baked Potato Fans recipe, we found that using the right kind of potato is key. The russet, or Idaho, potato was the best choice because of its starchy flesh and fluffy texture. Taking the time to rinse the potatoes of surface starch after they were sliced prevented them from sticking together, while trimming off the end of each potato gave the remaining slices room to fan out. To prevent overcooking our spuds in the punishing oven heat, we precooked them in the microwave before baking. A topping of fresh bread crumbs, melted butter, two kinds of cheese, garlic powder, and paprika is the crowning touch on our Crispy Baked Potato Fans. As a final step in our Crispy Baked Potato Fans recipe, we broiled the potatoes to make the topping extra-crunchy.

Provided by carolodom

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 10

1 slice hearty white sandwich bread torn into pieces
4 tablespoons unsalted butter melted
1/2 cup Monterey Jack cheese shredded
1/4 cup Parmesan cheese grated
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper
4 russet potatoes scrubbed
2 tablespoons extra virgin olive oil
Salt and pepper

Steps:

  • 1. For the bread crumb topping: Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let cool 5 minutes, then combine crumbs, butter, cheeses, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. (Bread crumb topping can be refrigerated in zipper-lock bag for 2 days.) 2. For the potato fans: Heat oven to 450 degrees. Following photos 1 to 3 at left, cut 1/4 inch from bottom and ends of potatoes, then slice potatoes crosswise at 1/4-inch intervals, leaving 1/4 inch of potato intact. Gently rinse potatoes under running water, let drain, and transfer, sliced-side down, to plate. Microwave until slightly soft to the touch, 6 to 12 minutes, flipping potatoes halfway through cooking. 3. Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes all over with oil and season with salt and pepper. Bake until skin is crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove potatoes from oven and heat broiler. 4. Carefully top potatoes with stuffing mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve. Prepping Baked Potato Fans These potatoes may look difficult to make, but we found a few simple, no-fuss tricks to ensure perfect potato fans every time. 1. Trim 1/4-inch slices from the bottom and ends of each potato to allow them to sit flat and to give the slices extra room to fan out during baking. 2. Chopsticks provide a foolproof guide for slicing the potato petals without cutting all the way through the potato. 3. Gently flex fans open while rinsing under cold running water; this rids the potatoes of excess starch that can impede fanning.

Nutrition Facts : Calories 369 calories, Fat 20.3834612505143 g, Carbohydrate 39.2072525000641 g, Cholesterol 46.2775000013538 mg, Fiber 2.99999990510941 g, Protein 9.41298375071176 g, SaturatedFat 11.1959577503267 g, ServingSize 1 1 Serving (249g), Sodium 162.857536490228 mg, Sugar 36.2072525949547 g, TransFat 1.2291640000266 g

CRISPY BAKED POTATO FANS



Crispy Baked Potato Fans image

I had seen this done on another cooking show and had to try it. I tweaked it a little for my own personal taste and feel it would work for others.

Provided by CabinKat

Categories     < 60 Mins

Time 1h

Yield 4 Potatoes, 4 serving(s)

Number Of Ingredients 10

1/3 cup plain breadcrumbs
4 tablespoons unsalted butter, melted
1/2 cup monterey jack cheese, shredded
1/4 cup parmesan cheese, grated
1 teaspoon paprika
1/2 teaspoon garlic powder
salt and pepper
4 russet potatoes, scrubbed
2 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • You can use one slice of bread in place of the bread crumbs. Chop up and place in food processor, pulse until you get fine crumbles. Bake on cookie sheet in 200° degree oven until dry, about 20 minutes. Let cool.
  • Place bread crumbs in medium-sized bowl and add butter, cheeses, paprika, garlic powder, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Mix well.
  • Bread crumb mixture can be refrigerated for 2 days in zipper-lock bag.
  • For the potato fans, heat oven to 450° degrees. After potatoes have been scrubbed, find flattest part of potato and cut skin off slightly so potato doesn't rock. Cut both ends off about 1/4" or so. Then proceed to fan potato, making 1/4" slices. Use something on either side of potato (dow rod or chop sticks) so that you don't cut all the way through. You should have a bit more than a 1/4" left at the bottom. Once all are cut (very important part), rinse through running water getting gently in-between the slices. Let drain and then place sliced-side down on microwavable plate. Microwave until slightly soft to touch, 6-12 minutes, flipping potatoes halfway through.
  • Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes with olive oil all over and try to get in-between some of the slices, season with salt and pepper. Bake until skin is crisp and potatoes start to brown, about 25-30 minutes.
  • Remove from oven and let sit for about 5 minutes. Carefully top potatoes with bread crumb mixture, pressing gently to adhere. Try to get a bit in-between slices, but don't push too hard or they will separate too much. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve warm.
  • NOTE: You can substitute the Monterey Jack for Cheddar or another semi-firm cheese. The Parmesan helps bind the bread crumbs.

HASSELBACK POTATOES



Hasselback Potatoes image

Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil
1/3 cup finely chopped chives
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed

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.

BAKED POTATO SLICES



Baked Potato Slices image

Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

1 1/2 pounds Yukon gold potatoes, peeled, very thinly sliced
2 tablespoons olive oil, plus more for pan
2 teaspoons fresh thyme leaves
Coarse salt and freshly ground pepper

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.

FANNED BAKED POTATOES RECIPE



Fanned Baked Potatoes Recipe image

Learn what happens when plain ol' baking potatoes get a fancy fan cut and a sprinkle of dressing and Parmesan cheese. Spoiler: deliciousness! Slicing into these spuds before baking means more crispy, golden-brown bits on these Fanned Baked Potatoes.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 4 servings

Number Of Ingredients 3

4 medium baking potatoes
1/2 cup KRAFT Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Preheat oven to 425°F. Partially cut potatoes into thin slices, being careful to not cut all of the way through each potato.
  • Place, cut sides up, in 13x9-inch baking pan. Fan potatoes slightly. Drizzle with dressing, making certain potatoes are evenly coated.
  • Bake 1 hour or until potatoes are tender. Sprinkle with cheese.

Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 45 g, Fiber 5 g, Sugar 5 g, Protein 7 g

CHEESE & HERB POTATO FANS



Cheese & Herb Potato Fans image

It's downright fun to make and serve this potato recipe. The fresh herbs, butter and cheeses are just what a good potato needs. -Susan Curry, West Hills, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 7

8 medium potatoes
1/2 cup butter, melted
2 teaspoons salt
1/2 teaspoon pepper
2/3 cup shredded cheddar cheese
1/3 cup shredded Parmesan cheese
2 tablespoons each minced fresh chives, sage and thyme

Steps:

  • Preheat oven to 425°. With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9-in. baking dish. In a small bowl, mix butter, salt and pepper; drizzle over potatoes., Bake, uncovered, 50-55 minutes or until potatoes are tender. In a small bowl, toss cheeses with herbs; sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 318 calories, Fat 15g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 797mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein.

OVEN-BAKED POTATO SLICES



Oven-Baked Potato Slices image

I created this recipe by accident. After already starting dinner one night I realized I didn't have enough potatoes on hand to make mashed, so I improvised and came up with these baked potato slices. It's quick and easy and they are delicious. Just line your cookie sheet with nonstick foil and clean up is a snap! Enjoy!

Provided by Jodster

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 8

4 medium baking potatoes, sliced 1/8-inch thick
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon celery seed
⅛ teaspoon paprika
1 pinch cayenne pepper
1 dash salt
4 tablespoons olive oil, or more as needed

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.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 37.4 g, Fat 13.7 g, Fiber 4.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 110.1 mg, Sugar 1.7 g

BAKED HASSELBACK POTATOES



Baked Hasselback Potatoes image

These baked hasselback potatoes don't need a lot of toppings to make them wonderful. Simple, yet fancy.

Provided by Carol Castellucci Miller

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h5m

Yield 4

Number Of Ingredients 7

4 medium potatoes
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1 pinch smoked paprika
salt to taste
2 tablespoons grated Parmesan cheese, or more to taste
2 teaspoons chopped fresh chives, or to taste

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.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 38.5 g, Cholesterol 2.2 mg, Fat 11.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 51.8 mg, Sugar 1.7 g

CRISPY BAKED POTATO FANS RECIPE - (5/5)



CRISPY BAKED POTATO FANS Recipe - (5/5) image

Provided by á-2630

Number Of Ingredients 12

Bread Crumb Topping
1 slice hearty white sandwich bread, torn into pieces
4 tablespoons unsalted butter, melted
1/2 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper
Potato Fans
4 russet potatoes, scrubbed
2 tablespoons extra virgin olive oil
Salt and pepper

Steps:

  • 1. For the bread crumb topping: Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let cool 5 minutes, then combine crumbs, butter, cheeses, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. (Bread crumb topping can be refrigerated in zipper-lock bag for 2 days.) 2. For the potato fans: Heat oven to 450 degrees. Following photos 1 to 3 at left, cut 1/4 inch from bottom and ends of potatoes, then slice potatoes crosswise at 1/4-inch intervals, leaving 1/4 inch of potato intact. Gently rinse potatoes under running water, let drain, and transfer, sliced-side down, to plate. Microwave until slightly soft to the touch, 6 to 12 minutes, flipping potatoes halfway through cooking. 3. Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes all over with oil and season with salt and pepper. Bake until skin is crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove potatoes from oven and heat broiler. 4. Carefully top potatoes with stuffing mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve. Prepping Baked Potato Fans These potatoes may look difficult to make, but we found a few simple, no-fuss tricks to ensure perfect potato fans every time. 1. Trim 1/4-inch slices from the bottom and ends of each potato to allow them to sit flat and to give the slices extra room to fan out during baking. 2. Chopsticks provide a foolproof guide for slicing the potato petals without cutting all the way through the potato. 3. Gently flex fans open while rinsing under cold running water; this rids the potatoes of excess starch that can impede fanning.

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