Claire And Emily'S Sliced Baked Potatoes
Deliciously crispy sliced baked potatoes with herbs and cheese, perfect as a side dish or comforting snack for family and friends alike.
Ingredients
Instructions
- Peel potatoes if the skin is tough, otherwise rinse and pat dry.
- Cut potatoes into thin slices, but not all the way through.
- Use the handle of a spoon to prevent the knife from cutting all the way through.
- Place potatoes in a baking dish, fan them slightly.
- Sprinkle with salt and drizzle with melted butter.
- Sprinkle with chopped fresh herbs and dried herbs.
- Sprinkle grated Cheddar cheese and Parmesan cheese over the top.
- Bake in a preheated oven until tender and golden, about 40 minutes.
Tips & Substitutions
For extra flavor, consider using a mix of fresh and dried herbs, such as thyme or rosemary, to enhance the dish. If you're out of Cheddar, any melting cheese will work, like Monterey Jack or Gouda. Ensure you slice the potatoes thinly for optimal crisping and even cooking, and try using a mandoline for uniform slices.
Serving Suggestions
These sliced baked potatoes are delicious on their own but pair wonderfully with a dollop of sour cream or a sprinkle of additional herbs. Serve them alongside grilled meats or as a side with salads for a complete meal. They also complement dishes like Jane'S Hamburgers perfectly, making them a great addition to any cookout.
Storage & Reheating
Leftover sliced baked potatoes can be stored in an airtight container in the refrigerator for up to three days. When reheating, place them in the oven at 350°F (175°C) for about 15-20 minutes to regain their crispiness. Alternatively, you can reheat them in a skillet over medium heat for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Claire And Emily'S Sliced Baked Potatoes contains roughly 804 calories, with 25g protein, 77g carbohydrates, and 44g fat. It is an excellent source of protein (50% of the Daily Value), potassium (41% of the Daily Value), and calcium (39% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2339mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the potatoes ahead of time?
Yes, you can slice the potatoes and prepare them up to a day in advance. Just keep them submerged in water in the refrigerator to prevent browning. Drain and dry them thoroughly before adding the seasonings and baking.
What type of potatoes work best for this recipe?
Medium russet potatoes are ideal for baking due to their starchy texture, which yields a fluffy interior. However, you can also use Yukon Gold potatoes if you prefer a creamier texture. Just ensure they are firm and not overly waxy.
Can I make this recipe vegan?
Certainly! To make this dish vegan, substitute the butter with olive oil or a vegan butter alternative, and use nutritional yeast instead of cheese for a cheesy flavor. You can also add more veggies or top them with avocado for added richness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).