Try this recipe
- Carbohydrate 66.3177387499977 g
- Cholesterol 107.946041658533 mg
- Fat 46.873332913598 g
- Fiber 8.27400017023087 g
- Protein 28.6075645833012 g
- Saturated Fat 22.7562093522232 g
- Serving Size 1 1 Serving (498g)
- Sodium 835.958687478208 mg
- Sugar 58.0437385797669 g
- Trans Fat 3.97355729145186 g
- Calories 796 calories
Step-by-step
- SLICED BAKED POTATOES!!! YES!!!!!
- Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
- Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
- When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;
- Add a dollop of sour cream when done and enjoy!!
Turning the oven dial to 400 degrees Fahrenheit establishes the foundational dry heat necessary to crisp the starch surfaces while rendering the interior tender within 30 to 40 minutes. Starchy varieties like Russets yield the best interior texture because their low moisture content promotes a dry, fluffy crumb when exposed to high heat.
Equipment Selection and Surface Contact
Metal cookie sheets conduct heat more aggressively than insulated baking pans or glass dishes, making them essential for developing a golden crust on the potato slices. Brushing both sides of the potato slices with melted butter ensures complete fat coverage, which facilitates direct thermal transfer from the hot metal surface to the vegetable. Turning the slices halfway through the baking duration compensates for uneven hot spots in standard domestic ovens. Utilizing a sharp chef knife guarantees uniform slice thickness, preventing smaller pieces from burning before thicker cuts finish softening.
Melting and Layering Dynamics
Shredded cheese requires careful placement during the final minutes of oven exposure to prevent the dairy solids from separating into an oily film. Adding the cheese only after the potatoes achieve a light brown color protects the milk fats from scorching under prolonged high heat. Green onions supply a mild allium pungency that cuts through the rich butterfat and dairy solids. Sliced potatoes loaded with cured pork and dairy toppings trace their culinary lineage to loaded baked potato traditions popularized in American steakhouses during the mid-twentieth century. Sour cream applied strictly after removing the dish from the heat source maintains its structural integrity without breaking into a watery sauce.
