This impressive potato side dish only looks intimidating. Who doesn’t love a loaded baked potato? Now give that baked potato slices that bake with all these crispy edges, while still keeping the fluffy, tender interior. It’s like a french fry and baked potato in one!
If you stocked your pantry in anticipation of several weeks of self-isolation, then you probably bought a big bag of russet potatoes. Right? Please tell me that I’m not the only one.
So after the mashed potatoes, french fries, roasted potatoes, au gratin, scalloped, and so forth, you may want something a little bit different. That’s where this dish comes in.
I’ve loved looking at the photos of this impressive potato side dish. It makes a pretty presentation and I loved how the toppings ooze down into the slices, but I was hesitant to try them. All those slices…I’m sure to go too far and ruin the whole thing.
Well, I am happy to admit how very wrong I was. With a simple trick, the slicing is foolproof. You may not want plain baked potatoes again.
TIPS ON MAKING THIS IMPRESSIVE POTATO SIDE DISH
I like using medium-sized russet or Yukon Gold potatoes for this dish, but any size will work. Make sure that you scrub the skin and dry it very well.
Melted butter is the key to the luscious crispy edges. And you’ll want to slather the butter on twice. Once at the beginning and then halfway through, slather again. You want to get butter down into all of those slices and the potato needs time to ‘fan’ out and allow the slices to separate.
If you use cheese (and why wouldn’t you), tuck the cheese in between the potato slices and pop the potatoes back into the oven just until the cheese melts and gets gooey.
These potatoes are best served immediately while they have crispy edges.
VARIATIONS TO THIS RECIPE
This dish has endless possibilities. Here are just a few of my suggestions.
I am a big fan of butter with potatoes. But you could use duck fat, schmaltz, bacon dripping, or olive oil.
Play with the toppings. Sour cream, creme fraiche, Greek yogurt, Parmesan cheese, American or cheddar cheese.
Make it a meal in itself by sliding thin slices of cooked meat like ham or chicken between the half baked potato slices. Or cover the top with pulled pork and tuck some of the meat into the potato.
This impressive potato side dish only looks intimidating. Once you taste the buttery, crispy edges, the fluffy, tender interior, and the delicious toppings, you won’t want plain baked potatoes again.
6 medium russet potatoes, scrubbed
1 stick salted butter, room temperature
Kosher salt and freshly ground black pepper, to taste
1 clove garlic, minced
6 slices bacon, cooked crisp and crumbled
10–12 slices cheese of your choice (I like using Velveeta slices because they melt so well.)
½ cup sour cream
4 scallions, sliced
Preheat the oven to 400 degrees.
To slice the potatoes: place two wooden spoons on either side of the potato. Slice the potatoes thinly (about ⅛-inch wide) without cutting all the way through to the bottom.
Place the potatoes onto a rimmed baking sheet.
In a small bowl in the microwave, melt the butter and minced garlic together. Stir in the Kosher salt and pepper.
Use a pastry brush to slather the butter/garlic mixture over the top of the potatoes, trying to get some of the butter into the slices.
Bake in the preheated oven for 30 minutes. Remove the pan from the oven and brush the remaining butter mixture over the potatoes and into the slices. Place back in the oven and bake until crispy on top and tender in the center, about another 30-40 minutes.
Remove the potatoes from the oven.
Cut the cheese slices in half and carefully tuck the slice halves between the potato slices.
Return the potatoes to the oven just until the cheese melts.
Remove the potatoes from the oven.
Spoon a dollop of sour cream over the top. Sprinkle with the bacon crumbles and sliced scallions.
Serve immediately while hot.
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