Try this Sliced Baked Potato recipe, or contribute your own.
- Carbohydrate 261.68419116544 g
- Cholesterol 333.33599404 mg
- Fat 139.54465564272 g
- Fiber 32.4720007038116 g
- Protein 102.5274500152 g
- Saturated Fat 69.209811298016 g
- Serving Size 1 1 recipe (1843g)
- Sodium 2736.84488052467 mg
- Sugar 229.212190461628 g
- Trans Fat 11.12239456932 g
- Calories 2692 calories
Step-by-step
- Wash potatoes and pat dry.
- Make a series of vertical slices through the width of the potatoes, going about ¾ way through the potatoes. Do not cut all the way through.
- Rub potatoes down with olive oil and place on baking sheet.
- Season with salt and pepper and bake at 400 for 45 minutes.
- Fry bacon; drain on paper towels ad cut into small pieces.
- Remove from oven and insert cheese and bacon into slices, being careful not to bust the potatoes.
- Return to oven for another 10 minutes.
- Garnish with green onion slices.
Cheddar cheese carries the primary structural burden in this dish, acting simultaneously as a binder and a moisture barrier when melted between hot potato starch. Russets work best for this preparation because their high starch content and dry flesh yield a fluffy interior that contrasts with the crisped exterior. Slicing three-quarters through each potato requires precision; stopping short prevents structural collapse during baking. Rubbing olive oil across the skin is non-negotiable for achieving proper thermal conductivity at 400 degrees Fahrenheit. Substituting butter for the specified 1 to 2 tablespoons of olive oil introduces water content that can steam rather than roast the skin, compromising crispiness. Baking takes 45 minutes initially, followed by an extra 10 minutes after stuffing. Sharp cheddar shreds melt more predictably than aged blocks, which often break into oil under high heat. Cast iron sheets radiate conductive heat more efficiently than thin aluminum baking pans if standard dark sheet pans are unavailable.
