Sliced Baked Potato With Spices And Cheese

This past weekend I had wanted something with potatoes, but wasn’t quite sure what to make, and I wasn’t in the mood for mashed potatoes or french fries. I was going to make some scalloped potatoes or potato gratin, but didn’t have any milk, so that was out… However I DID have cheese, spices, and a bit of butter! So I thought about making some baked potatoes, but realized that the potatoes that I bought weren’t quite right for that. {Not a thick enough skin!} So I decided to try a way to mix scalloped potatoes with a baked potato, and it turned out pretty good! Baking the potatoes this way allowed me to use less butter/dairy than I would have used with scalloped potatoes, and gave an interesting texture that was almost like french fries crossed with a baked potato. The cheesy layer on top gives it that yummy, fatty goodness that Joe and I were in the mood for, but can be omitted {or replaced with low-fat cheese} for those who are watching what they eat. I made two of these, one for the husband and one for myself, and we both topped the potatoes with a bit of hot sauce, and devoured them in less time than I’m willing to admit! I’m not quite sure what to call this, so please excuse the lacking of an interesting name. 

“What’s in a name? That which we call a rose by any other name would smell as sweet.” -Romeo and Juliet (II, ii, 1-2)

Yada yada yada… 😉 Enjoy!

Sliced Baked Potato With Spices And Cheese


  • 1 medium white potato per person
  • 1 tbsp melted butter per potato
  • 1/2 tbsp extra virgin olive oil per potato
  • Seasoning {I used roughly 1 tsp dried rosemary, a dash each of dried oregano and thyme, and 1 tsp chopped fresh basil per potato. You can use whatever seasoning you like though!}
  • About 1/4 cup grated cheese per potato {I used a combination of Monterey jack and fresh baby parmesan cheese}


  • Wash and peel the potatoes, and remove any bruises or nasty bits with the peeler.
  • Along one long & fat side of the potato, use the peeler to make that side flat. You shouldn’t have to remove too much potato, as it will already be somewhat flat…
  • Carefully slice 1/4 inch slices into each potato from one end to the other, keeping the bottoms intact. You’ll want about 1/4 of an inch at the bottom of the potato that hasn’t been sliced through. {Think of it almost like making scalloped potatoes, but just don’t cut all the way through.}
  • Spray a glass baking dish with cooking spray, or grease with butter.
  • Place potatoes in the glass baking dish, and pour the melted butter on top.
  • Sprinkle the potatoes with seasoning. {If using fresh basil, it will blacken if cooked for the whole time with the potatoes. You can either add the basil with the cheese AFTER the hour and ten minutes cooking time, OR you can simply brush aside the blackened basil when serving the potatoes.}
  • Bake at 400 F for 1 hour and 10 minutes, until potatoes are slightly tender on the inside when poked with a knife, and slightly crispy and browned on the outside.
  • At 30 minutes, remove from the oven and spoon some of the melted butter from the baking dish over the top of the potatoes, then drizzle a bit of extra virgin olive oil over each potato.
  • At the 1 hour and 10 minute mark, remove the potatoes from the oven, and sprinkle with a generous amount of grated cheese over the top. Use a knife to push some of the cheese into some of the sliced areas.
  • Place back int he oven for another 10 minutes, or until the cheese has browned slightly. Allow to cool for a few minutes before serving.
yummy!!! :)

yummy!!! 🙂


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